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SANITARY CONDITION OF DAIRIES 



HEARINGS 

BEFORE 

THE COMMITTEE ON RULES 

HOUSE OF REPRESENTATIVES 

SIXTY-FOURTH CONGRESS 
First Session 

ON 



H. RES. 137 



PROVIDING FOR A COMMITTEE TO INVESTIGATE 
THE SANITARY CONDITION OF DAIRIES 



TUESDAY, APRIL 11, 1916 




WASHINGTON 

GOVERNMENT PRINTING OEFIOE 

1916 






D. of D. 
SEP 9 1916 



^^ SANITARY OONDITIOX OF DAIEIES. 



Committee ox Rules, 

House or Representatives, 

Committee Room, Capitol, 
Washington^ D. 6'., Tuesday , April 11, 1916. 

The committee this day met, pursuant to notice, at 10.30 o'clock 
a. m. 

Present : Hon. Edward W. Pou (presiding) , Hon. Finis J. Garrett, 
Hon. James C. Cantrill, Hon. Pat Harrison, Hon. Philip P. Camp- 
bell. Hon. Iindne L. Lenroot, Hon. Burnett M. Chiperfield. 

Mr. Pou. Mr. Linthicum, you have charge of the hearing. 

STATEMENT OF HON. J. CHARLES LINTHICUM, A REPRESENT- 
ATIVE IN CONGRESS FROM THE STATE OF MARYLAND. 

Mr. Linthicum. Mr. Chairman, I will not take the time to read 
this resolution. It is House resolution No. 137, and I ask leave 
to insert it in the hearing. 

(The resolution under consideration is as follows:) 

[II. Res. 137, Sixty-fourth Congress, first session.] 

Whereas it is reported by the Bureau of Animal Industry that ninety-four and 
five-tenths per centum of the creamerie.s of the counti-y are insanitary to a 
greater or less degree ; that sixty-one and five-tenths per centum of the cream 
used is unclean or decomposed, or both ; that seventy-two and six-tenths per 
centum of the cream is not pasteurized, but is made into butter to be con- 
sumed in raw state, in which state disease germs retain their virulence for 
a long period of time ; that a large percentage of all dairy cattle are affected 
with tuberculosis ; and that infected dairy products are among the active 
agents in the spread of tuberculosis, typhoid fever, and other infectious dis- 
eases ; and 
Whereas dairy products are the most widely used of all human foods ; and 
Whereas dairies and dairy products are not subject to Federal inspection, so 
that there is a growing sen.se of alarm among the consumers. Therefore be it 
Resolved, That the Speaker of the House of Representatives appoint a com- 
mittee of five Members of the House whose duty it shall be to investigate and 
report as speedily as practicable («) whether conditions prevailing in dairies 
and dairy products seriously menace the health and property of people of the 
United States; (b) whether Federal inspection and supervision, either alone 
or in cooperation with State and municipal inspection and supervision is nec- 
essary to the reasonable protection of the health and property of the citizens 
of the United States; (c) if so, then the best and most economic luethods of 
inaugurating and enforcing such inspection and supervision. 

Second. That for the purpose of fufilling its functions said committee is 
empowered to summon and examine witnesses, enforce the production of 
records, and to do all other things needful and lawful to accomplish its 
purpose. 

Resolve further, That the expenses of said inquiry and investigation shall 
be paid out of the contingent fund of the House upon vouchers approved by 
the chairman of said committee, to be immediately available. 

3 



4 SANITARY CONDITION OF DAIRIES. 

Mr. LiNTiiK UM. I tie not propose tcj go into any iu-gument on the 
resolution myself, because it is a subject which requires very deep 
study — more than I have been able to give to it — and we have a num- 
ber of experts here to-day — men who have devoted many years of 
their active life to the study of this question. 

The main feature I want to bring out is this fact, that we are not 
asking for legislation: we are asking for the appointment of a com- 
mittee to hear witnesses and to determine whether legislatiim is 
necessary or not, and if they shall determine that legislation is nec- 
essary, then to say what legislation is necessary to cover the whole 
situation, properly and fairly to all parties concerned. 

I have taken this matter up in the interest of humanity, I might 
say, because I feel that the insanitary condition of the dairies and 
dairy products of the country is a menace to the health of our people. 
I feel that tuberculosis, typhoid fever, and other diseases are being 
spread among the children, in particular, of this country — those who 
are absolutely unable to protect themselves, and, to a large extent, 
among adults— the grown people of the country; l)ut more particu- 
larly among the children, and it is my object to have such legisla- 
tion eventually enacted as will cure this present state of affairs, just 
as we did Avith respect to the meat-inspection question as to defective 
meat or meat Avhich should not be sold, just as legislation was passed 
in the interest of the people on the meat question, and on many other 
questions wdiich have come before Congress. 

Now, in order to lessen my work on this subject, I have asked my 
friend, Mr. Ralph H. Case, a member of the bar of this District, 
and a resident of my State, to assist me in the hearing to-day, if that 
meets wdth the approval of the chairman. 

Mr. Pou. eTust conduct the hearing as you see fit. Mr. Linthicum. 

Mr. LixTiiicuM. Yes: and the first gentleman we want to bring 
before the connnittee is Dr. Melvin, of the Department of Agricul- 
ture. 

Mr. Pou. Dr. Melvin. we will be pleased to hear from you. 

Mr. LiNTinci-:Nr. Dr. ^Melvin is Chief of the Bureau of Animal 
Industry, in the Department of Agriculture. 

STATEMENT OF DR. A. D. MELVIN, CHIEF OF THE BUREATT OF 
ANIMAL INDUSTRY, DEPARTMENT OF AGRICULTURE, WASH- 
INGTON, D. C. 

]\Ir. Case. Dr. Melvin. you are familiar with the resolution that 
has been laid before the committee? 

Dr. Melvin. Yes, sir: I have read it. 

Mr. Case. You are the Chief of the Bureau of Animal Industry 
of the Department of Agriculture, are you not? 

Dr. M+:lvin. Yes. 

Mr. Case. Will you make a general statement along such lines 
as you may see fit, in regard to the merits of this resolution? 

Dr. Melvin. Probably I could best express that by introducing a 
letter pre])ared by the Secretary of Agriculture, which has been used 
quite generally in answering correspondence with reference to this 
bill. If I may be ])ermitted, I will read this letter. 

Mr. Case. Certainly, sir. 



SANITARY CONDITIOX OF DAIRIES. 5 

(Dr. Melvin tlierenj^on read aloud a letter dated April ."). IDIC), 
addressed to Hon J. CMiarles Linthicum. by Hon. I). F. Houston, 
Secretary of Agriculture, which appears below in full, as follows:) 

Dear Mr. Linthic'u"m : 1 have youi- letter of ^liiicli 2'.i. requestiiifr «lat!i in 
connection with H. Res. 1.S7. wliich iJrovides for a roniniittee to investijxate the 
sanitary eondition of dairies and (hiiry jjroducts in tliis connti-y. 

Tlie Bm-eau of Animal Industry already has done a jrood deal alonfr the 
line of renovated hutter factory and dairy insjtectioii ; milk examination. (|uar- 
antine of. tuberculin tests of. and experimentation with dairy cattle. Much 
irood undoubtedly has been accomplished, resulting; in the destruction of 
tubercular dairy cattle and improved sanitation in dairies and renovated butter 
factories. The work is beinjj: continued to the fullest extent possible with the 
funds available xnider existing authority of law. 

Much has also been done by the I'ureau of Chemistry under the food-and- 
drugs act. which has been beneficial in securinfj better sanitation in dairies and 
greater cleanliness of nnlk prodvicts shipped in interstate connnerce. This 
statute provides that an article of food .shall lie deemed to be adulterated " if 
it consists in whole or in part of a tilthy, decomposed, or putrid animal or 
vegetable substance." Under this provision milk containing bacteria and dirt 
indicating the presence of filth or decomjiosition has been samjiled and the 
shippers have been prosecuted. These prosecutions have resulted in great 
improvement in the milk supply of some of our larger cities. The bureau is 
continuing to pei'form this work, but, of coixrse, its operations are confined 
solely to milk and milk products shipped in interstate connnerce. or sold in 
the District of Columbia, or the Territories of the United States. 

From a large amount of corresjiondencc^ received by the departnu>nt. it ap- 
pears that a campaign has been started having foi- its object the securing of 
Federal legislation governing the insiiection of milk and milk ])roducts, and 
that this subject is involved in trade controversies which have long existed 
between people financially interested in dairying and the resultant industries, 
and others who are active business competitors. While this condition should 
not interfere with the securing of efl'ective legislation to protect the public 
against impure milk and milk products, nevertheless it emphasizes the necessity 
of proceeding carefully to analyze the situation in order properly to understand 
what evils are intended to be remedied and how the personal and property 
rights of citizens will be affected by the ])roposed legislation. Were Congress 
to enact a statute providing an effective an<l comprehensive system of inspec- 
tion of milk and milk products shipped in interstate connnerce, this would re- 
quire extremely large appropriations, at least equivalent to those now i)rovid(Ml 
for meat inspection. 

Unquestionably, some of the dairies and creameries are insanitary, but the 
data availaltle. especially on the subject of creameries, are probably not suffi- 
cient to be u.sed as a basis for legislation. The terms " dairies " and " cream- 
eries " have often been erroneously used as synonyms, which has led to some 
confusion and misunderstanding. The word " dairy " is connnonly acc(>pted as 
meaning a dairy farm where milk is pi-oduced : while the term "creamery" 
implies a manufacturing estaltlishment where l)utter is made. 

Our officials, in the coui'se of their educational work, have been in close 
contact with State and nuuiicijial health authorities, and have inspected 
hundreds of dairy farms annually during the past deca<le. Nearly ev(M-y State 
of the Union, and most of the cities, have statutes, ordinances, and ivgulations 
to control the milk supply, and dairy inspections are reriuired b.v most of these 
regulations. The quality of milk suiiplied for use in the flui<l state has im- 
proved considerably within the last few year.s, due to better sanitary conditions 
at the dairy farms and the more extensive use of pasteurization. 

The regulation of creamei-ies and the matei'ial used for manufaclure in such 
establishments has not been so extensive or complete as that of da.iries pro- 
ducing milk for city and town consumption. The Bureau of Animal Industry 
has made investigations to determine the sanitary condition of creameries 
and cream-buying stations, and has found that while some of them were in 
excellent condition, others were very xmsatisfactory. Recent observation.s, 
however, indicate that there is a desire on the part of those interested to secure 
improvement. 

The department has in its files much valuable information regarding the 
production of milk and milk products. This was not collected for the purpose 



6 SANITARY CONDITION OF DAIRIES. 

of furnishinji- a basis for legislation, but was obtained in the course of investi- 
gations wliicli the department has been authorized to undertake from time to 
time. You will undei-stand, of course, that a large number of the dairies and 
creameries of the country operate only locally, and consequently could be dealt 
with only by the State or local authorities. It would not be possible to de- 
termine what Federal legislation might be needed governing those which en- 
gaged in interstate commerce unless the Congress directs that special investiga- 
tions be made with that definite ob.iect in view. 
Very truly, yours, 

D. F. Houston, Secretary. 

Mr. Case. Dr. Melvin. do you wish to make any further statement, 
other than the reading of that letter? 

Dr. Melvin. That deals with the question quite specifically. I do 
not know in what regard I could make a further statement. 

Mr. Case. Dr. Melvin. does your bureau recognize it as a fact 
that there is a need for better milk and better dairy products in the 
United States of America ? 

Dr. Melvin, We feel that there is. We have been Avorking toAvard 
that end constantl3\ as far as we were able to. 

Mr. Case. Doctor, I call your attention to Hoard's Dairyjnan of 
November 5, 1915, page 458. and to the following extract from an 
article appearing therein entitled " Good cows and good cream,"' as 
follows : 

Much is said, and too little done, about (he impoitance of patrons <lelivering 
a better qmility of cream t<i our creamei-ies. Too many feel that if they refuse 
to accept anything but good cream they will suffer financially, that competitoi's 
will drive them out of ))usiness. 

Do you regard it as a fact that competition has forced down the 
grade of cream used in the manufacture of butter that goes into 
interstate commerce ? 

Dr. Melvin. I think that it has been forced down through fear of 
competition, in the same way that the quality of eggs have been 
forced down, and has i-esulted in changing the system of buying and 
selling and which has resulted in the improvement of the egg supply ; 
that is. where eggs were bought strictly on the quality of the eggs, 
Avithout reference to the number, and I think that cream perhaps 
has been accepted by creameries which would not ordinarily care to 
handle such cream, except through fear that their competitors would 
handle it. 

Mr. Case. The quality of cream to which you refer. Doctor, is that 
such as to be unfit for food or dangerous as food? 

Dr. Melvin. I presume — I am only speaking of general informa- 
tion and reports; not from pei'sonal knowledge — that some of this 
cream is unfit; of course that is not the majority of it; the bulk of 
it is fit, but some has somew^hat deteriorated in quality, and prob- 
ably a small part of it would be unfit for food. 

Mr. LiNTiiicuM. Doctor, I want to call your attention to the fact 
that this resolution is merely asking for the very thing that the 
Secretary of Agriculture recommends. I want to read this part 
from that letter : 

It would not be possilile to detiM-mine what Federal legislation might be 
needed governing those which engage in interstate conunerce iniless the Congress 
directs that special investigiitions be made with that definite object in view. 

I (juote that from the Secretary's letter. You will note that this 
resolution has as its object and purpose the appointment of a com- 
mittee to determine what legislation, if any, is necessary. 



SANITARY CONDITION OF DAIRIES. 7 

Dr. Melvin, I SO understand. 

Mr. LixTHicu3i. And that, I believe, is in conformity Avith the 
Secretary's letter, is it not? 

Dr. Melyix. Yes. 

Mr. Case. Dr. Melvin, you stated that you believed that the bulk 
of the cream used in the manufacture of butter is good cream. I 
will call your attention to a statement contained in Chicago Dairy 
Produce of March 21, 1916, jmge 18, under the heading of " Cream 
on the farm," an article covering an address by J. D. Jarvis, of the 
De Laval Dairy Development Department, as follows : 

According to the Dairy Division of the United States Department of Agri- 
culture, there is manufactured annunlly over 627,000,000 pounds of creamery 
butter and 995.000,000 pounds of farm butter, or a total of over 1,500,000,000 
pounds of butter. From reliable information only 15 per cent of this butter 
grades as extras or l)est-(piality butter, while the remaining 85 per cent grades 
from firsts to packing stock, the poorest quality of butter. 

Is it not a fact that the element which enters into the 85 per cent 
of poor butter, and which makes it the poor grade of butter, is the 
fact that low grade, dirty, rotten, or putrid cream is used in the 
manufacture of that butter ? 

Dr. Melvix. Mr. Eawl, of our dairy division, is here and will be 
able to speak with more authority than I could; but the fact is that 
your previous question referred to cream. "What you are now re- 
ferring to is butter. A small amount of poor cream would render a 
large amount of good cream unfit to make this high-grade butter; 
so that I think my previous answer would still stand, although, as 
I said, that was a personal impression from various sources, and not 
from personal investigation. 

Mr. Case. Doctor, the American Food Journal of November, 
1915, under the heading "Impending storm in the butter world," 
makes tlie following statement : 

It will behoove certain of our friends engaged in the administration of food 
control in a number of States to give serious thought to the gathering war 
t-loud in the Initter and dairy world. It is not commonly known among con- 
sumers that the great biUk of butter is colored in imitation of the .Tune 
product. 

Mr. Chiperfield. What is the name of that publication ? 

Mr. Case. The American Food Journal. 

Mr. Chiperfield. Who publishes that? 

Mr. Case, This magazine is published the 1st of each month at 
15-21 South Market Street, Chicago, by the American Food Journal, 
incorporated, H. B. Meyers, president. 

Mr. Chiperfield. Formerly food commissioner of Illinois, I be- 
lieve, I know he was a chemist for the board, or he was officially 
connected with the board in Illinois. 

Mr. Case. I will read that again : 

It is not conunoiily known among consumers that the great bulk of butter ia 
colored in imitation of the .Tune product. 

Doctor, is the coloration of butter permitted under the statutes of 
the United States? 

Dr. Melvin, I would prefer if you would ask one of the Bureau 
of Chemistry men here who have to deal specifically Avith the food- 
and-drugs act, 

Mr, Case, Very well, sir; we will reserve that for the present. 



8 SANITAKY CONDITION OF DAIRIES. 

Dr. Melvin. If you please. 

Mr, Case, I call your attention. Doctor, to the American Food 
Journal, Chicago, December, 1915, page 613- 

Mr. Pou (interposing). You gentlemen will have to sort of speed 
up. You can conduct it in j'our own way. but there will have to be 
a time set when Ave w411 wind up this investigation: and the way 
you are starting out it looks to me as if it will be almost interminable. 

Mr, Case. We have a considerable mass of data, which has been 
arranged and compiled. 

Mr. Pou. This committee is not supposed to make a complete and 
exhaustive investigation of any of the subjects that have been pre- 
sented here. Our investigations are largely preliminary and directed 
to the purpose of deciding whether it is advisable to report the 
resolution. I merely want to throw that out, by way of intimation, 
so that you gentlemen will have in view some definite time when you 
can bring the matter to a close. We can not be here day after day, as 
an ordinary legislative committee might sit. 

Mr. LixTHicuM. If you think, Mr. Chairman, that perhaps we 
had better go along and ask the doctor his views about this matter, 
and then get permission from the committee to introduce these 
matters into the hearing later, we can do that. 

Mr. Pou. Certainl3^ If I may be permitted to make a suggestion 
with respect to these excerpts from these papers, it does not seem to 
me, speaking for myself alone, necessary that they should all be read 
here in the presence of the committee. If you have any data that 
you desire to have incorporated in the hearings, you may put in 
whatever you see fit at your convenience, and we will take them 
under consideration. 

Mr. LiNTHicuM. Yes; then we Avill pursue that course, Mr. Case. 

Mr. Charles H. Sloan, of Xebraska. This resolution itself, 
coupled with statements that have followed its distribution through- 
out the country, has, of course, made a rather serious charge against 
one of our most important industries in this country, and there are 
representatives here of the dair}^ products producing interests — two 
or three of them — but if there is to be an investigation, it seems that 
it might be set at some future date, so that the side which represents, 
or those who represent, this industry, attacked as it is. shall have an 
opportunity to be heard, and a convenient time for them would be 
the fifth or sixth of the coming month, as there is to be a gathering 
of dairy and cre'amery people in the National Capital here at that 
time. 

Mr. Pou. I think you may be sure, Mr. Sloan, that this committee 
will not take any action without giving any intere.-t that desires to 
be heard a reasonable opportunity to present any matter they may 
desire to present to the committee. 

Mr. Sloan. Then, if we may have until that time, it would give 
them that opportunity. I will call the attention of the chairman to 
this fact: That the dairy interests are represented in every State in 
the Union, and there will be men from probably every State in the 
Union here, and they can take advantage of being here to present the 
testimon}' which they will have ready to present at that time, and 
save the expense of a double trip. 

As I understand, the dairy-producing industry of this country is 
not attempting to defeat any investigation or to resist the appoint- 



SANITARY COXDITIOX OF DAIRIES. 9 

ment of any committee: they lecoonize. as I undeistand it. the fact 
that the only real occasion for the ai)i)ointiuent of this committee or 
for this investigation would be the rather serious charj^e ])resented 
in a report of 1912, and the very serious bhickwashing that has been 
presented against the industry since the introduction of this resolu- 
tion. 

Mr. Pou. This hearing is on a resolution introduced by Mr. Lin- 
thicum. and he. for the time being, is offering his Avitnesses here. 
There will be opportunity. I am sure, for a hearing for the others. 

Mr. LixTHicuM. I want to say. in answer to my colleague, Mr. 
Sloan, that Ave are not asking for an investigation by this committee 
of the dairies and dairy products of the country, but we are asking 
that a committee be apjiointed by the House, which will take up the 
question as to whether an investigation is necessary or not. and 
Avhether legislation is necessary. I have a night letter or rather a 
telegram from Mr. AY. E. Skinner, secretary of the National Dairy 
Council, in which he says that they are to meet here in Ma}". I be- 
lieve it is: and I also had an intervieAv Avith the Speaker of the House 
last night in Avhich he said some gentleman had Avired him in ref- 
erence to it. My idea Avas that Ave Avould produce our case as rapidly 
as Ave can, and then Avhen those gentlemen come, let them take u]) the 
question a little further. I Avill introduce this telegram in the hear- 
ing. 

(The telegram referred to appears in full beloAv. as folloAvs:) 

('HK'AGO. Ii.i... .1///// 10. 191C)—2.2S p. in. 
Hon. .T. Chaki.kk T.iNTHictsr, 

House of Reprcsentdtirc.f, Washinoton, D. C: 
Your favor of otli instant received tliis moruinii' and at rlit' same time advice 
that liearin.ij: on yeui' resolution affecting- tlie dairy industry is set for to- 
morrow forenoon l)efore Connnittee on Itules. We lieg' to suhnn't tluit we liave 
not liad an advice on tlie liearin.g of tins resolution until this mornin.ij and can 
not possibly reach AVasiun^ton to be heard. The dairy interests have a meet- 
ing on May ."i and 6 in AVasiiington to discuss constructive lejiislation and at 
this meeting men from every Ijranch of dairying will l)e present who can jiive 
valuable infoi-mation to the committee upon all of the dairy and creamery 
methods and interests and I would urge that the hearing be deferred until 
following that meeting if not to some date wiien we can adjitst ourselves to 
attend the hearing at AYashington. Our only interest in this is to aid yott 
in securing stu-h testimony from experts as will equip you to reach con- 
structive legislation up(»n the subject. 

Mr. Campbell. Have you men here who can giAe us the reasons, 
if any. Avhy a committee should or sliotdd not be apjxiinted ? 

Mr. LiXTHKT.Ai. I think Ave have. 

Mr. CA.AiPBf:LL. Why. then, go into all this laltorious detail before 
this connnittee '( 

Mr. Chiperfield. There surely Avould not be am' question in the 
minds of this connnittee that pure cream is desirable in dairy prod- 
ucts and that good l)utter is better than contaminated butter. Those 
are matters of ordinary observation, and they do not recjuire proof. 

Mr. LiNTiiicxM. AVe will get along as r-.ipidly as we can. then. 

Mr. Case. Dr. ^Melvin. the statutes of the United States and the 
pure food and drugs act in particular, do not reijuire or provide for 
pasteurization of milk or butter going into interstate commerce? 

Dr. Mklvix. Xo, sir. 

]Mr. Case. Prior to the passage of the act of June 30, 190G, provid- 
ing for Federal meat inspection, and ))ri(n' to the passage, even, of 



10 SAXITAKY CONDITION OF DAIRIES. 

acts antecedent to that, which made the meat-inspection service what 
it is to-dav, the condition existing was precisely the same as it is to- 
day Avith regard to the product of dairies; that is to say that if a 
man shipped diseased meat in interstate commerce and he was appre- 
hended he Avas prosecuted; that is the fact, is it not? 

Dr. Melvix. There was no comprehensive system of meSit inspec- 
tion prior to lOOn. While there Avere acts that provided and author- 
ized inspection for export meats, there Avere no specific hiAvs dealing 
Avith interstate shipments of diseased meat, and it was generally 
taken care of by the laAvs of the Aarious States in Avhich the viola- 
tions occurred. 

Mr. Case. A condition arose under that set of laAvs, did it not. 
Doctor. Avhich Avas a public scandal ? 

Dr. Melvin. The previous laAvs referred only to the inspection of 
the animals before slaughter and at the time of slaughter. They 
made no provision for the sul^sequent inspection of the meats, nor 
did they make any provision for the sanitary conditions surround- 
ing the"^slaughter and the packing of the meats. Those things Avere, 
hoAvever, corrected by the present law. 

Mr. Case. Today, \mder the pure food and drugs act. if a man 
ships in interstate commerce dairy products the result of diseased 
animals and he is apprehended he is prosecuted, is he not ^ 

Dr. Melvix. Oh, yes; the food and drugs act provides for that. 

Mr. Case. Then the difference betAveen the status of the meat- 
inspection service and that of dairy products is that, while all 
the meat going into interstate commerce is inspected at the killing 
plant, the dairy product, regardless of what it may contain, depends 
solely upon the activity of tlie Governuient ofTicials in apprehending 
the particular offender? 

]SIr. Chipekeield. Mav I ask Dr. Melvin a question? 

Mr. Pou. Yes. 

Mr. Chiperfieij). There is also this further distinction, is there 
not. Doctor, that the inspection in the meat industry is confined to a 
feAv centers; Avhereas the inspection in the milk industry or dairy 
industrA' Avould be multiplied many times and countryAvide, avouIcI 
it not? 

Dr. Melvix. The meat inspection is countrywide, but as to the 
p.umbers. of course, the uieat-inspection establishments are compara- 
tively fCAV. 

Mr. Chiperfield. How manA^ ? 

Dr. Melvix. Well, roughly, 900 ; between 900 and 1,000. 

Mr. Chiperfield. This proposed inspection Avould cover Avherever 
there was a dairy. Avould it not ? 

Dr. Melvix. One that was engaged in interstate business. We 
figure or estimate that the meat ins]5ection includes about 60 per cent 
of the meat consumption of the United States. 

Mr. Chiperfield. If you Avill develop that line of thought, Mr. 
Case, I Avill thank you to do so. and I Avill not interrupt you. 

Mr. Case. I appreciate that very much. The inspection, let me 
say, is not intended or not called for in this resolution. The ques- 
tion 

Mr. Chiperfield (interposing). But this resolution, the scope of 
it, could go to that, and I merely had in mind this point Avhile you 
were passing Avith Dr. Melvin. and it Avas not for the purpose of 



SANITARY CONDITION OF DAIRIES. 11 

interfering Avith your examination, but for the sake of much needed 
information on my own part. 

Mr. Case. I have one further question, Dr. Melvin. From time 
to time people have been apprehended and prosecuted for shipping 
in interstate commerce adulterated butter. This butter, in many 
cases, has been adulterated with foreign fats; sometimes it has been 
cottonseed oil, and sometimes it has been oleomargarine. Is it not a 
fact, Doctor, that the plants wherein oleomargarine is manufactured 
for human consumption are inspected under the meat-inspection act? 

Dr. Melvin. Yes. Oleomargarine has been determined as a meat 
food products, and, for that reason, comes under the provisions of 
the meat-inspection act. 

Mr. Case. Doctor, the butter which has been found to be adulter- 
ated with foreign fats came from plants where there Avas no such 
inspection ; is not that a fact ? 

Dr. Melvin. I am not familiar with the adulteration of butter 
Avith foreign fats. The usual adulteration of Initter is through an 
excessive amount of moisture. 

Mr. Case. I call your attention to a reference in the annual report 
of the Commissioner of Internal ReAenue for 1915, page 27, as f ol- 
io avs : 

In addition to tlie cunipletioii of these four cases, one other case was dis- 
covered during the current fiscal year where the amount out of which the Gov- 
ernment had been defrauded amounted to .$1,50.3.203.30, wliicli sum represented 
to tax of 10 cents per pound on the product manufactured for a period of six 
years that these frauds had continued undetected, and during which time all 
of the product in this case was placed on the market as butter, without pay- 
ment of any tax. 

Could frauds continue undetected in a plant having Federal in- 
spection of meat and meat food products \ 

Dr. Melain. I think not. 

Mr. Chiperfield. Let me inquire there. Doctor: Suppose dirty 
cream came from a milk producer and Avent to some dairy and Avas 
manufactured, Avould that be observable at the creamery Avhere it Avas 
manufactured, through the tests that your department carries on? 
If it Avere contaminated and dirty, but not perhaps infected, but so 
as to be repulsive for human use, Avould that be detected by your in- 
spection ? 

Dr. Melvin. We have no systematic inspection of 

Mr. Chiperfield (interposing). But you could detect it if it Avere 
a filthy product, contaminated, and not fit for human use \ 

Dr. Melvin. Not necessarily; not in the finished product. 

Mr. Chiperfield. Would 3'OU not have to knoAv the dairy condi- 
tions under which it Avas produced? 

Dr. Melvin. Yes; we would have to knoAv the conditions at the 
dairy, and to haA'e access to the creameiy where it Avas manufactured. 
They could centrifugalize the cream so as to take out all the sedi- 
ment, so it could not be observed. 

Mr. Chiperfield. But merely taking them out Avould not make 
it delectable for human use, Avould it ? 

Dr. Melvin. It is remarkable what apparently nice l)utter can be 
made from very inferior cream by modern methods. 

Mr. Case. Doctor, can butter made from inferior or infected cream, 
or from cream infected Avith tubercular bacilli, be rendered free 
from those contaminating influences by any mechanical process? 



12 SANITARY CONDITIOX OF DAIRIES. 

Dr. Melvin, It could be rendered free from contamination of dis 
eased organisms through pasteurization. 

Mr. Case. I simply asked in regard to a mechanical process— the 
centrifugal process — to which you referred. 

Dr. Melvin. I referred to pasteurization. 

Mr. Garrett, Mr. Chairman, unfortunately I had to be a little 
bit late in getting in this morning. I understood this hearing was 
to obtain information upon this resolution introduced by Mr. Lin- 
thicum. Is the gentleman desirous of giving us information touch- 
ing on this, or just what is he driving at with this questioning about 
the milk? I should be very glad to have information upon this 
resolution, but nothing yet has touched upon it. 

Mr. LiNTHicuM. We are endeavoring, I will say to my colleague. 
Mr. Garrett, to bring out from the best testimony which the Govern- 
ment can attord and has. the fact of the necessity for a committee to 
be appointed by the Speaker to investigate as to Avhether legislation 
is necessary. We can not do any better than to go right to the 
Government officials themselves to get this information, and that is 
what we have Dr. Melvin and Dr. Schroeder here for, and other 
gentlemen, to tell you. Xow, if you would prefer Dr. Melvin to go 
on and tell you just what he knows about the situation 

Mr. Pou (interposing). I think we would get along very much 
more rapidl}^ in that way. 

Mr. Garrett. Your resolution does not provide for any legislation. 

Mr. LiNTHicuM. No. 

Mr. Garrett. It sets forth in the preamble a certain state of facts ? 

Mr. LiNTHicuM, Yes. 

Mr. Garrett. And tlien asks for a conunittee to ascertain Avhether 
the facts set forth in the preamble are true. 

Mr. LiNTHiciM. Xo: I think not. The resolution sets forth facts 
which have been gathered from the Bureau of Animal Industry, and 
then it goes on to ask that a committee be appointed to determine 
whether legislation is necessary, in view of those facts, if substan- 
tiated by witnesses. 

Mr. Garrett. I beg your pardon, neither the resolution nor the 
preamble saA-s anything about legislation. 

Mr. LiNTHicuM. Xo: we are not asking for legislation. We are 
asking for a committee to be appointed by the Speaker of the House 
to determine whether legislation is necessary or not. 

Mr. (tarrett. It does not say '' whether legislation is necessary 
or not." All that is in your resolution is that it provides for a 
committee to inquire whether the facts set forth in your preamble 
are true. 

Mr. LiNTHicuM. I think that if my colleague will look at section 
(c) he will find "if so. then the best and most economic methods of 
inaugurating and enforcing such inspection and supervision.'' 

Mr. Por. It seems to me that we had better discontinue this 
method of examination by questions and answers. Suppose we just 
ask these gentlemen from the departments to make their statements? 

Mr. LiNTHicuM. Very good, sir. 

Mr. Pou. And then, Mr. Case, who has made a long study of the 
matter, I think it would be advisable for him to make his statement, 
rather than to ask questions and have the witnesses say "yes" or 
' no " as to whether or not so and so is the cnse. 



SANITARY CONDITION OF DAIRIES. 13 

Mr. Casp:. If such a course will save the time of the committee, 
we shall be glad to adopt it. 

Mr. Pou. Yes: it certainly Avill. The way you have started out 
it will be something almost interminable. 

Mr. Case. Then, that is all, Doctor. 

Mr. Pou. I would like to ask the doctor one or two questions, if 
you will permit me. 

Mr. Case. Yes. 

Mr. Pou. Have you made a comprehensive study of tlie dairy 
conditions in the Ignited States? 

Dr. Melvin. As indicated in the Secretary's letter; it has not been 
comprehensive — Avith a vieAv to framing legislation. 

Mr. Pou. But you have made some study of it? 

Dr. Melvin. Yes; we have made a considerable study of the dairy 
conditions in the United States. 

Mr. Pou. Do you feel that there is a necessity for Government 
inspection ? Is that your opinion ? 

Dr. Melvin. I think it is very desirable ; yes. sir. 

Mr. Pou. Is a large percentage of the dairy products that are 
consumed b}' the American people unfit for food or not? 

Dr. Melvin. We think so. 

Mr. Pou. Would you care to express an opinion as to what per 
cent? 

Dr. Melvin. No; I do not believe I could make an intelligent 
answer to that. 

Mr. Lenroot. I would like to ask you. Dr. Melvin, do you believe 
that your department now has sufficient information upon which 
to base legislation or action of Congress? 

Dr. Melvin. Xo: I think it ought to be extended further than 
what w^e have done. 

Mr. Lenroot. AVhat have you in mind, in a general w^ay. that 
could be secured through such an investigation as is proposed, that 
you do not have? 

Dr. Melvin. In a practical way, we would have to investigate as 
to what this inspection should consist of — this closer inspection 
should consist of — and what the expense Avould be; how many in- 
spectors would be required; the amount of expense involved, and 
I could not now give you an estimate within probably two or three 
million dollars as to what it would cost. It ma}' cost four or five 
million dollars, at least : and it may cost ten million dollars. I could 
not give 3''ou a comprehensive answer as to that, and before any 
legislation is enacted. I think these points should be carefully con- 
sidered. 

Mr. Lenroot. Do you think. Doctor, that a special committee of the 
House could better secure that information than an investigation 
by the Department of Agriculture, under the direction of Congress ? 

Dr. Melvin. I think they would have more authority, more w'eight ; 
they could summon witnesses that we could not summon, and they 
could get information that we could not. Of course, I think the 
department should assist in that w^ork with the committee, and we 
will be glad to assist any committee in obtaining that information. 

Mr. Garrett. Doctor, you think it is not covered under the pure 
food law in any wav now ? 



14 SANITARY CONDITION OF DAIRIES. 

Dr. Melvin. I do not think the pure- food law is sufficiently spe- 
cific. The pure-food law provides for Adolations, not for control. 
That is the difference between the present inspection and the meat 
inspection. Now, in the case of meats, if they were to go ahead and 
dress their animals, and remove all the evidence of disease, we could 
not prosecute, because the evidence would have been removed. In the 
case of dairy products, diseased animals and filthy establishments, 
ways are known which overcome, to a very great degree, these things 
on the part of unscrupulous people. I do not want to convey the 
idea that the industry in general is engaged in this kind of business, 
because I do not think it is ; but there are some engaged in it. 

Mr, Garrett. From your observation, Doctor, you think the local 
inspection laws are not sufficient? 

Dr. Melvin. No ; I do not think so. I do not think that any city 
would be especially interested in the dairy industry, except as it 
affected that particular city. I think if farms in that vicinity were 
producing dairy products for shipment away, they would be without 
authority, in fact, to handle it. 

Mr. Garrett. What about State inspection laws? Are there any 
State inspection laws? 

Dr. Melvin. There are State inspection laws, but I do not know 
of a single State that has a comprehensive State inspection system. 
It is a very extensive field to undertake, because of the multitude of 
farms and places which produce more or less milk or cream for dairy 
products. 

Mr. Garrett. Is it your idea that there should be an inspection of 
the products shipped in interstate commerce ? Is that your idea, that 
there should be an inspection by Federal officials of dairy products 
shipped in interstate commerce? 

Dr. Melvin. Yes; but before they reach the interstate trade. 

Mr. Chiperfield. They would have to go to the dairy? 

Dr. Melvin. I think, if it is going to be comprehensive at all, it 
should go back to the dairies and creameries. 

Mr. Chiperfield. That would also mean, then, an inspection of 
the animals, too? 

Dr. Melvin. To a great degree, probably; not necessarily in all 
cases; but it would be necessary to have control over the products 
from diseased animals. 

Mr. Chiperfield, Is it not true, Doctor, that Illinois has an inspec- 
tion law that includes and embraces every dairy within the State of 
Illinois? 

Dr. Melvin. I am not informed as to that. 

Mr. Chiperfield. And requires a test of all the milk produced? 
I think it has ; I would not say positively, but that is my recollection. 
I think the city of Chicago sends its inspectors out to the country 
even. 

Dr. Melvin. Oh, yes; the city does, but that is not the State. 

Mr. Pou. I think we have some other gentlemen here from the 
department. 

Mr. Cantrill. Dr. Melvin, in your opinion is this indictment set 
out against the creamery industry of the United States in the first 
section of this resolution approximately correct? 

Whereas it is reported by the Bureau of Animal Industry that 94.5 per cent 
of tlie creameries of the country are insanitary to a greater or less degree ; that 



SANITARY CONDITION OF DAIRIES. 15 

61.5 per cent of the cream used is unclean or decomposed, or both; that 72.6 
per cent of the cream is not pasteurized, but is made into butter, to be con- 
sumed in raw state, in which state disease germs retain their virulence for a 
long period of time; that a large percentage of all dairy products are among 
the active agents in the spread of tuberculosis, typhoid fever, and other infec- 
tious diseases. 

Do you think that is approximately correct? 

Dr. Melvin. That was the result of an investigation. 

Mr. Cantrill. I would like to get your view as to the correctness 
of that indictment against the industry, because I think that is really 
the meat of the investigation. If these things are true, there might 
be some need of investigation ; if they are not true, that should be 
known; and that is why I want your official opinion to go into the 
record on that indictment. 

Dr. Melvin. That statement, I presume, is based upon a report by 
the department regarding an examination of 144 creameries and 
cream-bujdng stations, located in six different States. Those figures 
do not represent the whole industry of the United States, but are 
based upon the figures obtained by an examination in those 144 
places. 

Mr. Cantrill. In six States? 

Dr. Melvin. Yes; in six States. 

Mr. Cantrill. What are those six States? That shoAvs in the 
record, does it? 

Dr. Melvin. The names of the States are not given here. I could 
not repeat them; I do not remember them. 

Mr. Sloan. May I ask the date of that report? 

Dr. Melvin. 1912. 

Mr. Cantrill. From your long experience in that department, in 
general terms, would you consider this statement approximate!}' 
correct — not getting down exactly, but in a general way. whether this 
indictment is deserved as set out in this resolution? Is it approxi- 
mately correct? 

Dr. Melvin. I think there has been improvement in dairies since 
that report was made, but I think that that was a fair estimate of 
conditions at that time. 

Mr. Cantrill. And is it fairly correct now, would you say? 

Dr. Melvin. As I say, I think there has been some improvement 
since then, but I think still there is room for further improvenient. 

Mr. Cantrill. Do you consider that the conditions set out in this 
resolution are of sufficient importance for Congress to make it a 
matter of investigation and legislation? Do you think the condi- 
tions are bad enough in the United States to require that ? 

Dr. Melvin. Even if I knew they were good and perfect, still I 
think an investigation would be necessary on account of the charges 
that have been brought up against the industry. Yes; I think that 
an investigation would be very helpful. 

Mr. Chiperfield. About how many inspectors do you think it 
would be necessary to have in the service ? Of course that would be 
only a wide approximation; I understand that, with no substantial 
basis on which to make it: but al)out how many inspectors do you 
think the service would call for? 

Dr. Melvin. Several thousand: I do not believe I could make it 
liny more definite than that. 



16 SANITARY COKDITION OF DAIRIES. 

Mr, Chiperfield. What would you embrace within the term '' sev- 
eral thousand"''' ( How many thousand? 

Dr. Melvin. We have at present, under our meat-inspection hiAv, 
about 2,600. 

Mr. Chiperfield. What did you have in mind when you said 
''several thousand" ( 

Dr. Melvin. That would depend on how exhaustive the inspection 
was; there would be probably three or four or maybe five thousand 
men. 

Mr. Chiperfield. And in the immature stage in which the plan is. 
what Avould be your idea, or where would it be your idea, that the 
payment of the compensation of these inspectors would come frpm? 
The General Government ? 

Dr. Melvin. I think it should come from the General Government. 

INIr. Chiperfield. Have you in mind inspection charges that would 
be charged against the dairy, making it self-sustaining? 

Dr. Melvin. Making the inspection self-sustaining? 

Mr. Chiperfield. Yes. 

Dr. Melvin. Well. I do not know. It would be even more difficult 
to collect revenue in this way than it would be under the meat- 
inspection law. There would be deliveries of fresh milk direct from 
the farm to cities in other vStates: there would be the shipment of 
cream from one State to another, and the shipment of butter; and 
you would have to collect that all from the creamery back to the 
farm. 

Mr. Chiperfield. AVhat I have in mind is this: Is the cost of the 
inspection ultimately to rest on the product? Is that Avhat you have 
in mind, thereby, of course, increasing the cost of production? 

Dr. Melvin. Xo: I have not any definite plan in mind as to that. 

Mr. Chiperfield. I did not know but Avhat you might have out- 
lined some tentative idea. 

Dr. Melvin. Xo. I think it should be as it is in the meat inspec- 
tion — by appropriation from Congress. 

Mr. Chiperfield. Do you charge any inspection fees to the meat 
producers ? 

Dr. Melvin. Xo. 

Mr. Campbell. Dr. Melvin. what per cent of the dairy products 
are now inspected by State or municipal authorities? 

Dr. Melvin. I could not answer that. 

Mr. Campbell. Do you not think that is an important base from 
which to start a Federal inspection? 

Dr. Melvin. I think it Avould be very important: yes. sir. 

Mr. Campbell. Would you duplicate inspections? 

Dr. Melvin. Xo: I do not think that it should be duplicated. 

Mr. Campbell. How could you separate them? 

Dr. Melvin. By the ultimate disposition of the product, whether 
it was intended for interstate or for local consumption, the same as 
they do in the meat inspection. Establishments doing an interstate 
business — not wholly, but even in part — are required to have all 
their product inspected. 

Mr. Campbell. Then Mrs. O'Reilly's brindle cow ought to be in- 
spected, if she sells her butter in the'market? 



SAXITARY CONDITION OF DAIRIES. 17 

Dr. Melvix. Xo; there could be an exception as to that, as there 
is in meat inspection, which exempts retail butchers and doalrrs and 
farmers. 

Mr. Campbell. But suppose this butter should pass immediately 
into interstate commerce? 

Dr. Melvin. I think in the case of an individual of that sort, that 
exemption could be made — that the inspection should apply to the 
manufacturers. 

Mr. Campbell. But I buy this butter at the end of its transpor- 
tation in interstate commerce, and it is infected. Am I not entitled 
to protection on that the same as any other butter? 

Dr. Melvin. Reasonable protection, I suppose. We ha^e to deal 
with all of these things in a practical way. 

Mr. LiXTHicuM. May I ask you a question, Mr. Campbell? 

Mr. Campbell. Yes, 

Mr. LixTHiciM. Suppose I should say to 3'ou that 15 per cent of 
all the tuberculosis in the country in children is caused by bovine 
tuberculosis, would you not think that Mrs. O'Reilly's brindle cow 
should be inspected as to whether she had tuberculosis, if she were 
selling it to your children. 

Mr. Campbell. That is what I am asking the doctor — whv exempt 
Mrs. O'Reilly's cow? 

Dr. Melvix. Of course, in cases of this sort, such as 3^ou instance, 
the requirement could be made that all milk should be pasteurized 
before shipment. That is not a difficult thing; it could be done in a 
homemade yvay or in an elaborate way and would overcome the 
danger of transmission of disease of that sort. 

Mr. Caimpbell. I wish, Doctor, before the committee meets again, 
you would outline a plan whereby Federal inspection and State in- 
spection and municipal inspection would not overlap in the plan out- 
lined in the resolution. 

Dr. Melvix. That is a pretty big proposition. 

Mr. Campbell. That is the proposition that is before the commit- 
tee, is it not? 

Dr. Melvix. As I understand it, if you make such an investiga- 
tion — 

Mr. Campbell (interposing). The investigation would have to be 
with that sort of thing in view, would it not? 

Dr. Melvix, Yes, sir. 

Mr. Campbell. Then, do you not think that we should know about 
where to start? 

Dr. Melvix, If we had all of that information now, further inves- 
tigation would not be necessary ; but we have not. 

Mr. Campbell. The Bureau of Animal Industry does aid in the 
inspection of dairies, does it not? 

Dr. Melvix. Yes, sir. 
, Mr. Campbell. And makes tuberculin tests? 

Dr. Melvin. In a limited way; yes, sir; not in a comprehensive 
and nation-wide way ; no, sir ; nor do we inspect milk products in a 
comprehensive and nation-wide way. We have assisted various 
cities in bettering their milk supply. The Bureau of Chemistry has 
undertaken, in cooperation with our bureau, to investigate milk sup- 
38540—16 2 



18 SANITAEY CONDITION OF DAIRIES. 

plies of cities that were located near State lines, like St. Louis, Mo., 
which receives a great per cent of its milk from Illinois, and in Cin- 
cinnati, where qnite a little comes from Kentucky, and in cities of 
that sort there has been quite a little work done, but to take the whole 
field, it has hardly been touched. 

Mr. Ca3ipbell. Your bureau inspects the dairy products that come 
into Washington, does it not? 

Dr. Melvix. We assist the local health department in doing that 
work. The health department looks after the milk itself, and we 
-have undertaken to test the cattle that supply the milk to the Dis- 
trict, within the District and in Maryland and in Virginia, but they 
are getting milk from way beyond our borders — as far as Xew York 
State and West Virginia. 

Mr. Campbell. Milk comes to Washington from Xew York and 
West Virginia? 

Dr. Melvin. Cream, I think, does, instead of milk. 

Mr. LiNTHicuM. Does not a large part of it come from Ohio, 
Doctor? 

Dr. Melvix. No; I think the bulk of it comes from Virginia and 
Maryland. There may be some that com^s fi'om Ohio also. 

Mr. Cajmpbell. Do you know whether or not the milk that comes 
from Ohio is inspected before it 'leaves that State by the local 
authorities ? 

Dr. Melvix. I do not imagine it is. 

Mr. Campbell. Have you any information on that subject? 

Dr. Melvix. Xo, sir. 

Mr. Campbell. Why, then, do you imagine that it is not? 

Dr. Melvix. I do not know what interest the State people would 
have in it. I do not think they would have any interest in it. They 
have more than they can do to look after the supply which they 
consume themselves. 

Mr. Campbell. Is it inspected immediately prior to consumption, 
or inspected when it leaves the dairy or the creamery? 

Dr. Melvix. The health officer, of course, could give you better 
information on that point than I could. I think it is their practice 
to send their inspectors to the various places and inspect the dairies, 
and see whether they are in fit condition to receive a permit to ship 
cream or milk into the District. I think it is one of the requirements 
that these milkmen should have a permit from the health depart- 
ment before thej' can ship into the District. 

Mr. Chiperfield. Doctor, just one other question. Is there any 
well-authenticated case where tuberculosis has been transmitted to 
liuman beings from butter, or is that a mooted question amongst 
scientific men? 

Dr. Melvix. It is probably upon the same basis that the trans- 
mission of tuberculosis from meat to man. I do not know of any 
authentic case, but the presence of the tubercular bacilli in butter 
renders it reasonable to believe that a susceptible person might con- 
tract the disease in that way. 

INIr. Chiperfield. Would you attribute the present high condition 
of infectious and contagious diseases in AVashington — typhoid fever, 
measles, and scarlet fever, and various epidemics that have prevaiW 
of late — as in any way due to a contaminated milk supply? 



SANITARY CONDITION OF DAIRIES. 19 

Dr. Melvin. They can generally trace those cases pretty definitel3^ 
I have not any information that they ha^■e traced it to the milk 
supply ; no, sir. 

Mr, Case. Doctor, the (piestion was asked you in regard to whether 
or not tubercular germs in butter had caused tuberculosis. Would 
it be passible to saA' what was the medium of transmission, after the 
patient was dead, by an autopsy ? 

Dr. Melvin. Oh, no. 

Mr. Case. Obviouslj^ no. 

Dr. Melvin. No. 

Mr. Case. The fact, however, remains, does it not, that bovine tu- 
bercular bacilli are found in the human body, and do cause a large 
percentage of deaths among children? 

Mr. Garrett. I do not think the Doctor should be placed in a 
wrong attitude about that. He was not asked the question which the 
gentleman has suggested. He was asked if there Avas any well- 
authenticated case in which there had been a transmission of tuber- 
culosis from butter. That was the question which the Doctor was 
asked. 

Mr. Chiperfield. Yes; and I was just about to ask counsel 

Mr. Garrett (interposing). I do not think the doctor should be 
placed in the attitude of answering a question which was not asked. 

Mr. Chiperfield. The question I was about to ask counsel Avas, Did 
he understand me to ask if an autopsy could determine definitely the 
particular coav from Avhich the germ came ? 

Mr. Case. No. 

Mr. Chiperfield. This matter is a serious question, and I am seek- 
ing information earnestly and seriously. I saw no humor Avhatever 
in the question T asked the doctor, and none Avas intended. 

Mr. Case. And I saAV no humor, either. 

Mr. Chiperfield. It Avould be a matter of indifference to me, sir, 
whether you had or not. I Avanted to make my position plain. 

Mr. Lenroot. How many creameries are there in the United 
States ? 

Dr. Melvin. Creameries or dairies? There are 6,000 creameries. 

Mr. Lenroot. And hoAv many dairies? 

Dr. Melvin. We Avere estimating on that yesterda^y. There are 
about 22,000,000 dairy cows in the United States, and I think they 
estimate from 7 to 9 head in each dair^^, so even at that 10 to each 
dairy Avould make it 2,200,000. 

Mr. Lenroot. If Ave had Federal inspection, it Avould require a 
Federal inspector for each creamery, practically speaking? 

Dr. Melvin. No; I think it Avould be possible in some instances to 
group them. 

]Mr. Lenroot. In some instances, but in a very large majority it 
Avould require a separate inspector for each creamery, Avoukt it not? 

Dr. Melvin. I think that probably it Avould l>e possible for one 
inspector to care for several creameries. I do not think the constant 
l)resence after the inspection Avas established Avould be necessary. 

Mr. Haugen, of* loAva. I understood the doctor to say it would 
be necessary to carry the inspection to the farm. If so, tliat Avould 
include every dairy in the country. There are about G.000,000 farm- 
ers, and thei-e is a'dairv on nearlv everv farm, is there not? 



20 SANITARY CONDITION OF DAIBIES. 

Dr. Melvin, I just said there were about 22,000,000 dairy cows, 
a*nd I think the estimate is from about seven to nine to each dairy. 

Mr. Haugen. About 3,000.000; between three and four million 
dairies, according to your estimate? 

Dr. Melvin. That is as near as I can get at it. 

Mr. Haugen. BetAveen three and four million dairies; it would be 
necessary to carry the inspection into three or four million dairies 
in this country. Am I correct in that ? 

Dr. Melvin. Yes: I think so. 

Mr. LiNTHicuM. 'J'hat is. if they were engaged in interstate shi]i- 
ment ? 

Dr. Melvin. Yes. 

]Mr. LiNTiiicuM. Xow. I will ask. Mr. Chairman, that Dr. Schroe- 
(ler be allowed to testify. 

Mr. Sl(X\n. What jiroportion of the cream and dairy butter enter 
into interstate commerce? 

Dr. Melvin, I believe Mr. Rawl could answer that. I can not 
answer the question. 

Mr. Sloan. Is it not a fact, Doctor, that a very large percentage 
of the butter Avhich enters into interstate commerce is made bj^ the 
large creameries? 

Dr. Melvin. I should say yes. 

"Sir. Sloan, Is it not true that in nearly every instance those large 
creameries pasteurize all of their products? 

Dr. Melvin. I think most of them do. 

Mr. Sloan. Is it not a further fact, Doctor, that pasteurization is 
increasing by leaps and bounds in nearly every State in this Union, 
beginning e.-pecially in the large cities, and being followed out in the 
States ? 

Dr. Melvin. They are making attempts at pasteurization, but a 
great deal of this is imperfect!}^ done, and even the pasteurization 
should be supervised. 

Mr. Sloan, Certainly, but they are pasteurizing? 

Dr. Melvin. So-called. Of course, if they do not heat the milk to 
a certain temperature and hold it for a certain length of time it is 
not properly pasteurized. 

Mr. Sloan. And that temperature is what, Doctor? 

Dr. Meiaix. The ordinary temperature recommended is 140 for 
20 minutes. 

Mr. Chiperfield. Is not the more important stage the reduction 
from that point down? 

Mr. Sloan. Yes. That is not a difficult temperature to obtain, 
is it, Doctor? 

Dr. Melvin. No. 

Mr. Sloan. Is it not a fact that in nearly every State in the 
Union — a great many of them in most recent years — legislative enact- 
ments have been passed with special reference to dairy products and 
their supei-vision, and has not nearly every State in the Union now 
a system of dairy and creamery inspection? 

Dr. Melvin. 1 do not think they have, sir ; not comprehensive. 

Ml-. Sloan. Can von mention one. sir. that has not? I mean in the 
dairy States, that do anything in a commercial way ? 

Dr. Melvin. I do not think there is complete and systematic in- 
spection of all dairies and creameries in any State. 



SANITARY CONDITION OF DAIRIES. 21 

Mr. Chiperfield. There is in Illinois. 

Mr. Sloan. Is it not true that the}^ have an excellent system in the 
State of Illinois, and in Xebi-aska, and in Colorado, and in Wiscon- 
sin, and in Iowa? 

Dr. Melvin. I do not know about the laws. I am speaking about 
the inspection. I know it has been found by the Bureau of Chemis- 
try very important to look into the milk supply of Illinois that passes 
into the city of St. Louis. 

Mr. Sloan. And, of course, the inspection they have to-day by the 
State would be by men, just the same as if they were employed by 
the Federal Government? 

Dr. Melvin. Oh, surely, it would all be made by men: there is 
no one else to make it. 

Mr. Sloan. I notice in the resolution that the adverse report of 
1912 was based on 144 creameries and cream-buying stations. Do 
you know how many of those were cream stations and how many 
were creameries? 

Dr. ]\Ielvin. No. 

Mr. Sloan. Doctor, does it not occur to you thai 144. compared 
with 6,000 creameries and 20.000 cream stations, was rather a narrow 
pivot upon which to base the sweeping charge 

Dr. Melvin (interposing). I think it should be further substan- 
tiated by additional information. 

Mr. Sloan. I am asking about what we have here, Doctor. 

Dr. Melvin. I think the files of the department will substantiate 
this further, as to additional creameries and stations that were ex- 
amined, but were not completed at the time this report was made. 

Mr. Sloan. I was referring to the basis of 144 with relation to 
the 6,000 creameries and 20.000 cream stations. Was not that 
rather a narrow basis upon Avhich to base this very adverse state- 
ment ? 

Dr. Melvin. I do not think we would care to modify it from the 
additional information which Ave have, which substantiates the 
figures which ha^e been given. 

Mr. Sloan. I was asking about this basis that you have published. 

Dr. Melvin. Yes. 

Mr. Sloan. Because the others the pul)lic has known nothing 
about. 

Mr. LiNTiiicuiM. May Ave have Dr. Schroeder testify now. ISIr. 
Chairman? I Avould like to pass around among the committee an 
advertisement Avhich I had cut from the Public Dairy Iveview. Avhich 
I Avant to introduce at the proper time in the hearing. 

Mr. Pou. Without objection. Ave Avill receive it. If any objection 
is made hereafter, it Avill be cut out. 

(The adA'^ertisement aboA^e referred appears in full below, as 
follows:) 

HOW TO ifAKK ht(;h-(;i:ai)E ijittki: ot't of " i;oni;\ ri;K.\M "" a.nd hi:tti;i! ituTTEU 

OT'T OK GOOD CltKS.Xr. 

All cream as hrouslit to you from different- dairies is not of the same 
quality. Then, why expect it to make uniform butter of highest quality? This 
trouble can easily he remedied by aeratinp: all the cream by means of the per- 
fection aerating outfit. 



22 SAKITARY CONDITIOISr OF DAIRIES. 

To produce highest-quality l>utter the cream must be relieved of all offensive 
animal and weed flavors. This can only be accomplished by means of aeration 
with absolutely pure air while the cream is being pasteurized. 

The principle used in the perfection aerting method is that of taking a sup- 
ply of air from outside the creamery plant, purifying it with a solution of lime- 
water or " Baeil-Kil " and then forcing this purified oxygen through the cream 
as it is being pasteurized. All odors detrimental to good butter are carried off 
by means of a suction fan that creates a slight vacuum in the pasteurizer. 

This combination is inexpensively easy to install and can be used on any 
type or size of pasteui'izcrs. 

Yoiu' trade is demanding bettei- l>utter. Sii])ply that demand by means of 
perfection aeration. 

Once tried means a sure success. 

BaIvKK & HAJm.TON. 

San Francisco. Cal. 

Mr. Garrett. Mr. Chairman, just before the doctor begins. I want 
to say that of course we have to deal here in this matter with tech- 
nical ({uestions, and I am just wondering why all of this was not 
placed before the Committee on Agriculture, and I want to inquire 
of Mr. Linthicum. the author of the resolution, if it would not be 
possible to put thi^ matter before the Committee on Agriculture? 

Mr. Li>.'TiiicuM. I vn(.u1<1 say to my colleague. Mr. Garrett, that I 
had marked it for the Committee on Agriculture, and the Speaker 
referred it to the Committee on Rules. 

Mr. Garrett. I do not mean this resolution. Of course, this 
came properly to the Committee on Eules. because it provides for 
the creation of a special committee, luit what you really desire is 
legislation. Of course, the Rules Committee does not deal with 
legislation. 

Mr. LI^'TIIK•u-^^. I understand that, but Avhat I really desire is 
just what Dr. Melvin has told you. I desire a committee to go into 
the subject and decide what legislation is desirable, and then to 
introduce lulls to carry out that legislation. I am not asking for 
any legislation at the present time, because, as Dr. Melvin says, we 
have not gathered sufficient facts upon which to base proper legisla- 
tion covering the whole subject and protecting the various interests 
involved. 

Mr. Garrett. You allege a lot of facts in 3'our preamble. 

Mr. LiNTTiicuM. Yes: we allege certain facts, but they are not 
sufficient, as the Doctor told you — they are from six States and 
about one hundred and forty-some dairies, I believe he said ; and 
then this is a very large sul)ject, with many interests involved, and 
we Avant proper legislation to protect the interests and to protect the 
general public. 

Mr. Garrett. You say 6 States and 144 dairies is the basis of your 
statement, and yet in your preamble you say: "Whereas, it is re- 
ported by the Bureau of Animal Industry that 04.5 per cent of the 
creameries of the country are insanitary to a greater or less degree."' 
Of course " greater or less degree "' is a very general term. The Doc- 
tor has testified that in G States and 144 creameries, he thinks these 
conditions appl}', but you say in your preamble that 94.5 per cent 
of the creameries of the country are insanitary. 

Mr. Linthicum. I think that is a general average. I took this 
from the yearbook, in which it says that 94.5 per cent of the cream- 
eries are insanitary to greater or less degree. I do not believe the 
words " of the conntrv " are used there. 



SANITARY CONDITION OF DAIRIES. 23 

Mr. Garkett. The Avcnxls " of the country '' are used in your reso- 
lution, 

Mr. LiNTnicuM. I say they are used in the resolution, but I do not 
believe they were used in the yearbook. I think if you ^Yill take 144 
dairies in six different States, you will get a pretty fair average of 
what exists throughout the country. 

Mr. Garrett. That might be due to lax inspection in those States. 
It may be that in the other 40 States they have a better inspection 
service. 

Mr. Linthicu:m. I think if my colleague Avill look through the 
various data we have gathered, he will find we are about correct on 
that statement; and I am sure he will find we are right in wanting 
this investigation. Will you hear Dr. Schroeders testimony now, 
Mr. Chairman? 

Mr. Pou. Yes. 

STATEMENT OF DR. E. C. SCHROEDER. 

Mr. Case. Mr. Chairman, Dr. Schroeder is a specialist cm tubercu- 
losis in butter and in milk. He knows about the conditions generally, 
and we would ask that he make a general statement as to what he 
knows and what he has found in regard to insanitary conditions and 
tuberculosis. 

Mr. Chiperfield. Is the Doctor's degree that of a medical doctor? 

Mr. Case. Yes. 

Dr. Schroeder. A degree of veterinary medicine. Gentlemen, the 
phases of this question on Avliich I can speak are simply that bovine 
tuberculosis is transmissible to man; that butter is occasionally in- 
fected with tul)ercle bacilli, and that the virulence of tubercle bacilli 
persists a very long peiiod of time in butter. When we study the 
various tests that have been made relative to the types of tubercle 
bacilli that occur in human tuberculous lesions, we find that we have 
a very large amount of evidence from which we can conclude that 
bovine tuberculosis is a common disease among children. The best 
data we have are probal)ly those which were furnished by the Xew 
York Health Office. Approximately 1,.500 cases of tuberculosis in 
human beings were examined and it Avas found that 137 were due to 
the bovine tubercle l)acilli. xVmong the 1,500 cases, however, there 
Avere nearly 1.000 cases of tuberculosis in adults, and that leaves a 
relatively small number of children that were examined — something 
over 500 — and among these children, as I have the figures in my 
mind noAv, 120 Avere affected Avith bovine tuberculosis: that is. chil- 
dren 16 years of age and under. 

Bovine tuberculosis in human beings is not ahvays a fatal disease, 
and a distinction must he made when Ave study the kinds of lesions 
bovine tubercle bacilli cause in human beings betAveen those cases of 
tuberculosis Avhich are curable and those Avliich are fatal. The New 
York health office. Avhich is very conservative in its estimates and 
to me seems to lean rather a little too much to the opinion that 
bovine tuberculosis is not a particularly serious menace to human 
health, estimates that 9 to 10 per cent of the fatal tuberculosis 
among children IG years of age and under is due to bovine tubercle 
bacilli. A feAv years ago. basing an estimate on the available data 
of the kind supplied by the XeAv York health office, a tuberculosis 



24 SANITARY CONDITION OF DAIRIES. 

expeit in Canada, whose paper was afterwards published in the 
transactions of the Canadian Tuberculosis Association, estimated 
that there were annually about 400 deaths from bovine tuberculosis 
in Canada. If we take the population of Canada and compare it 
with the population of New York City, the figures compare about 
as 4 for Canada and 3 for New York. On the basis of similar data 
it has been estimated that approximately 300 deaths from bovine 
tuberculosis occur annually in New York Cit}'. and this again gives 
the ratio of 4 and 3, and since New York City has about one-twen- 
tieth of the population of the United States, we have simply to mul- 
tiply the 300 deaths from bovine tuberculosis per annum in New 
York City b}^ 20 to get an approximate idea of the number of deaths 
from bovine tuberculosis in the United States, and this gives us 
rather a large number. 

Whether bovine tuberculosis has been transmitted to children in 
individual instances by butter or by milk or by cheese or by other 
dairy products is something that is difficult to determine, especially 
when we bear in mind that bovine tuberculosis is as common among 
children between the years of 5 and 16 as it is among children under 
5 years of age. If it occun-ed entirely among children under 5 years 
of age, or children near the milk-drinking ])eriod of life. Ave might 
charge it altogether to milk, but when it occurs among children be- 
tween 5 and IG years of age, and among them it is even commoner 
than among younger children, I presume that butter, of which they 
eat a great deal, or ought to. at any rate, can not be excluded as a 
source of infection. 

Now, as to the occurrence of tubercle l)ari]li in ])utter. Two or 
three years ago I examined 100 samples of butter purchased in the 
city of Washington, and tested them for tubercle bacilli, and I 
found that only one sample in the hundred contained tubercle bacilli 
that were capable of causing tuberculosis in experiment animals. I 
do not know to what extent the samples I purchased had been made 
from pasteurized cream. But I imagine a good many of them must 
have been made from pasteurized cream, because I found in addi- 
tion to the one sample that produced tuberculosis in experimertt ani- 
mals six samples that contained bacilli which, under the microscopic 
examination, looked precisely like tubercle bacilli. 

In an investigation on the occurrence of tubercle bacilli in but- 
ter, made by Dr. Rosenau. formerlv director of the hygienic labora- 
tory of the Ignited States Public Health Service, and now professor 
of hygiene at Harvard University. 21 samples of butter purchased 
from dealers in the city of Boston revealed that two of the samples 
contained activeh'- virulent tu1)erele l)acilli. This is a very hiirh 
percentage, and is furthermore positive proof tliat tubercle bacilli 
Avill live and remain vindent in butter long enough to serve as actual 
disease-producing agent of consideraltle importance when they reach 
the consumer. As to the j^ersistence of tubercle bacilli in butter, in 
order to obtain light on this subject. I ol)taine(l milk from a cow 
affected with udder tuberculosis. I made butter from this milk, and 
then put the butter aside and periodically tested it relative to the 
persistence of living tubercle bacilli in it and I found that after 100 
days, although the tubercle bacilli had lost some of their virulence, 
they still Avere capable of causing fatal tuberculosis in experiment 
animals. 



SANITARY CONDITIOX OF DAIRIES. 25 

There was one (juestion asked a while a^o. i\nd tliat was whether 
cases of tuberculosis in the human family had been traced directly 
to butter. There are no such cases, but that with little doubt is due 
largely to the fact that it would be almost impossible to trace a 
chronic disease like tuberculosis to its source of infection if it hap- 
pened to be butter. 

Mr. CiiiPERFiELi). In the case of the two samples that you fountl 
that were infected with tubercle bacilli, did you have an idea, after 
your investigation, whether or not that was i)roduced extraneously 
by contact with tubercular people or whether it came from the cream 
or milk from which the butter was manufactured ( 

Dr. SciiHOEDEK. This in\estigation was not made by myself, and 
I do not recall that Rosenau defined specifically whether the germs 
were bovine or human bacilli. There is one investigation which wall 
throw a little light on this (juestion. made in the city of Xew York, 
relative to the types of tubercle bacilli which occur in market milk. 
In this investigation it was found, after carefully testing the char- 
acter of the tubercle bacilli in the market milk examined, that only 
one sample out of something like eight — T think it wa:? eight, but it 
may have been only seven — one sample out of seven or eight was in- 
fected with human tubercle bacilli. The balance were bovine tubercle 
bacilli, indicating that ])robably in the great majority of cases the 
tubercle bacilli which occur in dairy products are of the bovine type. 

I gave an estimate a number of years ago of the percentage of 
dairy cattle in this country affected with tuberculosis: and. of course, 
I carefully guarded and hedged this estimate by saying that it was 
simply an estimate and nothing more. The estimate was that about 
20 per cent of our cows were affected. To-day I realize that the per- 
centage given was too high: it was based too largely on figures ob- 
tained from cattle in the East. Since that time very much better 
data have become available; and these indicate that a trifle more 
than 9 per cent of the cattle of the United States are affected with 
tuberculosis, and this means, virtually, one cow out of every ten. 

Xow. I know from examinations 1 have made of cattle that were 
affected with tuberculosis, that it does net take a great deal of 
tuberculosis in a dairy cow or a bovine animal for that animal to 
eliminate tubercle bacilli from its body. 

Mr.. THo:>rpsox. Are ycu familiar \\ itli the report made l)y the 
British (Tovernment some yeai's ago on tubercular l>aeilli!' 

Dr. ScHROEDEK. Yes. 

Mr. Thompson. AAliat was the results "Will you please state it? 

Dr. ScHROEDER. The investigaticm made by the British Govern- 
ment showed that bovine tuberculosis is a fairly common disease 
among children. I believe in (ireat Britain they found that tuber- 
culosis of the bovine type among children is a little commoner than 
it is among children in the United States, but that can be accounted 
for very easily Avhen we know a much larger per cent of dairy cows 
is affected with tuberculosis in England than in the United States. 

Mr. Tiio:mpsox. Did they not wind u]) their report l)y saying that 
after 13 years of making an investigation and a great many thou- 
sands of cases having been investigated, they could only find two 
where they thought it was tuberculosis: they did not even say that 
it Avas? 



26 SAXITAKY CONDITION OF DAIEIES. 

Dr. ScHROEDER. The investigations, not only of the British Eoyal 
Commission but of the German Imperial Commission, and likewise 
those made in America and everywhere else, indicate that bovine 
tuberculosis, after the sixteenth year of life, is rarer among human 
being. This does not mean, however, that adults are wholly immune. 
In addition to other cases on record, the Xew York health office has 
recorded 15 cases of bovine tuberculosis in adults, which constitute 
about 1| per cent of all cases of tuberculosis in adults studied. 

Mr. Chiperfield. With regard to this origin of bovine tuberculosis 
in the young, can you state any rule or likelihood of that coming 
from meat or from milk or from dairy products? 

Dr. Schroeder. Simply in a hypothetical way. 

Mr. Chiperfield. Your judgment is all I want. 

Dr. Schroeder. I believe that bovine tuberculosis from meat is ex- 
tremely rare, for two reasons: First, we have an efficient system of 
meat inspection : secondly, most meat is exposed to sufficient high 
temperature to destroy tubercle bacilli before it is eaten. 

Mr. Chiperfield. In the cooking? 

Dr. Schroeder. Yes. 

Mr. Sloax. I did not hear your answer to the last question sub- 
mitted by ]SIr. Thompson, as to their being but two cases. I was 
interested in the answer that was called for by that question, but I 
did not hear it. 

Dr. Schroeder. I believe ^Ir. Thompson's figure is a little low, 
but I Avill not be certain in regard to that. He evidently refers to 
cases of pulmonary tuberculosis caused by l)ovine tubercle bacilli in 
human adults. It is difficult to keep the numerous figures accurately 
in one's mind. The importance of bovine tuberculosis to the human 
family does not rest on what happens to adults, but it does rest on 
the frequency Avith which children are attacked, and the data, as 1 
showed a few moments ago. justify us in assuming or estimating that 
the number of children Avho die in the United States because of 
bovine tuberculosis is large, and the fatal cases do not include all the 
suffering that comes from l)ovine tuberculosis, because the majority 
of children who contract the disease recover after much suffering 
and after having caused those interested in them a great deal of 
anxiety. 

Now, to return to your (juestion. as to how much of bovine tuber- 
culosis should be charged, respectively, to milk and to butter, I 
should believe that the proportion due to milk is larger than the pro- 
portion due to butter, and yet there are a number of facts not entirely 
in harmony Avith this view. For instance, one of the facts is this:. 
Investigations made i)oth by European and American investigators 
showed that tubercle bacilli enter the body through the intestinal 
canal very easily when they are introduced with a fatty substance 
like butter, and this would mean that butter is an ideal vehicle for 
bringing about that form of infection which results from the inges- 
tion of infected food. When we have bovine tuberculosis in the 
human family, the manner in which the bacilli are introduced into 
the body is through the intestinal mucosa or the mucus membrane 
of the throat. 

In investigations in Avhich animals have been fed melted butter 
with tubercular l)acilli suspended in it, and in which precautions were 
taken to prevent the infected l)utter from getting into the body 



SANITARY CONDITION OF DAIRIES. 27 

except through the intestinal mucus membrane, it has been possible 
after a few hours to demonstrate the presence of tubercle bacilli in 
the great Ij'inph ducts in the throat near the region in which these 
ducts empty their contents into the blood vessels. 

Mr. Thompson. The two cases referred to 

Mr. Pou (interposing). Let us conduct this examination regu- 
larly, now. If you wish to be heard, Mr. Thompson 

Mr. Thompson (interposing). No; I would like to ask iioaa- if he 
will state Prof. Cooke's ideas about this tuberculosis test. You 
remember the testimony he gave better than I do. 

Dr. ScHROEDER. I liave not the matter sufficiently in mind to talk 
about it at the present moment. 

Mr. Pou. If everyone in the room is to be permitted to interrogate 
the witness, we will never get through. 

Mr. Case. The bovine tubercular bacilli, Avhen introduced into the 
human body and remains there some length of time, subsequently 
changes its form ? 

Dr. ScHROEDER. That is a question which has not been satisfac- 
torily settled. 

I do not believe that the available evidence is sufficient for us to 
draw real hard and fast conclusions. It is a technical, theoretical, 
hypothetical matter, regarding which the statements made hy differ- 
ent investigators are so contradictory that I believe nothing will be 
gained by going into the subject at this time. 

Mr. Sloan. Is there any danger of infection where the butter has 
been pasteurized — the cream has been pasteurized? 

Dr. ScHROEDER. AAHiere the cream has been properly pasteurized 
and is kej^t from infection afterwards, I do not believe there is one 
particle of danger. The fact of the matter is. I have made a good 
deal of butter from pasteurized cream which I knew positively to be 
infected, and I never in any instance succeeded in producing tubei-- 
cular disease amcmgst experiment animals with such butter. 

Mr. Sloan. You mentioned 9 per cent of the animals as being 
infected with tuberculosis. Was that obtained from the stockyards 
figures ? 

Dr. ScHROEDER. No ; it was not. It is based on extensive tuberculin 
tests that have been made all over the country. 

Mr. Sloan, Our percentage is much less in this country than in 
England and other European countries? 

Dr. ScHROEDER. Our percentage is very much less in the United 
States than in Germany or England or France or any country in 
Europe. 

Mr. LiNTHicuM. I would like to have Dr. Mohler testify, but be- 
fore that I want to ask about three minutes for Mrs. ]Murphy. who 
has come down here from New York to tell you Avhat slie knows about 
these things. 

STATEMENT OF MRS. MURPHY. 

Mrs. Murphy. (Tentlemen, I am very uuich embarrassed — very 
much. I am here not as an expert: merely as the home consumer; 
and I merely come here to bring with me the resolutions of some of 
the New York women's organizations, expressing their interest in tue 
possibilities of an investigation for better butter, and onlv that: and 



28 SANITAEY CONDITIOISr OF DAIRIES. 

1 have nothing to offer whatever along the lines of this hearing, as it 
has been this morning, but I confess I am very much interested. I 
believe you would find, since the women of this country are largely 
the final buyers of butter, and the distributors of it in their families, 
that they would regard with much favor the interest of the Govern- 
ment in appointing a commission to find out what is better, for we all 
dislike very much the present conditions that we are told prevail, and 
an authentic disclosure of the real facts would be regarded with 
great interest. 

NoAV. I am bringing with me to-day — I have not sufficient egotism 
to say that I represent — -but I am bringing with me resolutions ask- 
ing for such a commissi(;n, of the Xew York City Federation of 
Women's Clubs, representing about 125,000 women of New York 
City, and a number of the minor organizations of that city. Before 
things are presented to the New York City Federation of Women's 
Clubs, which perhaps, in a way, serves as the upper house of the 
women's organizations, they must first be pre-^ented by the minor or 
individual clubs. This resolution which I have the privilege of 
bringing down here was presented to a number of the small clubs, 
then taken up by the general federation, or the city federation of 
New York, and passed by it, and I merely wish to say that we Avoukl 
ver}" much appreciate your cooperation and helj). and I confess that 
I am extremely interested in this discussion that you are having 
here ; merely that. I thank you. 

Mr. Garkett. You are from Ncav York City? 

Mrs. ]S[i RPHY. Yes. 

Mr. (lARKETT. What ab<!ut the inspection laws there? 

Mrs. Murphy. I c(;uld not tell. I am not in that kind of work. T 
hope there are adequate ones. but. of my own knowledge. I could not 
tell you a thing about it. 

]\fr. Garrett. Y(;u do not knoAV whether under the laws of the 
city they inspect all butter that comes in from other States ? 

^Irs. Murphy. I do not. I could not say. I am sorry, but I 
reall}' could not say. I know that the women would like to have it 
inspected, and I know that the women would like to be a])le — or I 
assume they would — and you really could not take 125.000 women in 
New York Cit}' as typical of the city, in a way, and yet, perhaps, 
you could. 

Mr. Garrett. I can readily understand that. 

Mrs. Murphy. The women would like to be able to buy butter with 
as much certainty as the}' do meat. 

Mr. Garrett. Do you know whether the organization has made 
any effort before the governing authorities of New York City — I do 
not know what the governing authorities are called^ — what their 
name is — but before the governing authorities of New York City 
to bring about an inspection ? 

Mrs. ]MuRPHY. The}' have had one or two members of the city 
health department, I recall, at the meetings, and there have been 
general discussions and general interest manife~ted in the subject, 
but further than that I do not know„ T confess. I am not a pro- 
fessional reformer, either of city or State or governmental bodies. 
I am not much interested in upsetting present plans of government. 
I am merely interested in getting better food products, if we can, in 



SAXITARY CONDITION OF DAIRIES. 29 

a practical way, without embarrassing everybody in general. I be- 
lieve the Avomen feel as a class that we would like to have cleaner and 
more wholesome food products, if it can be done, and I assume our 
husbands and brothers and fathers will unite with us in that. 

Mr. Garrett. I am sure everybody sympathizes with that spirit. 
The only thing that is involved here is the question of what govern- 
mental activity should be put forth, and I was merely wondering 
whether or not the city of New York, or the State of New York 

Mrs. Murphy. I do not know, and from what I have heard dis- 
cussed I doubt very much if there is adecjuate supervision, because 
it seems to me if there were Ave AVduld not have the conditions that 
are represented to exist. 

Mr. (tarrett. Do a^ou personally have any knowledge of bad 
butter being sold, or have you had any personal experience Avith it? 

Mrs. Murphy. The only personal experience that I eA'er had takes 
me back a little bit. One day I Avas coming doAvn the street and I 
saAV a barrel of butter being unloaded from a truck. It Avas a hot 
June day and it slipped and fell in the ditch, and the butter rolled 
out, and I supposed they Avould throAV it aAvay, Init I saAv them 
shovel it up out of the ditch, and I asked the man Avhat they Avere 
going to do Avith it, and he said they were going to renovate it and 
make clean butter out of it, and I confess I viewed it not with 
delight Avhen he said they did that. 

Mr. Garrett. Have you had any personal experience with butter 
or milk that you purchased that Avas shipped from other States? 

Mrs. Murphy. No; I have not. 

Mr. Garrett. That was diseased ? 

Mrs. Murphy. No: I have not. I have been one of the fortunate 
people Avho have bought the best butter that could be purchased and 
assumed it Avas all right, and I am still alive; so, too, most of my 
family. 

Mr. Sloan. You spoke about the passage of these resolutions by 
the various organizations. 

Mrs. Murphy. Yes. 

Mr. Sloan. Were they passed after you received from Mr. Linthi- 
cum his resolution and statement? 

Mrs. Murphy. No; I think they Avere passed long before. 

Mr. Sloan. How long ago were they passed? 

Mrs. Murphy. May I look? 

Mr. Sloan. Yes. 

Mrs. Murphy. I am one of the feAv women Avho have pockets. 
I do not know when JNIr. Linthicum's resolution Avas dated. This is 
February 4, the New York City Avomen's clubs. 

Mr. Pou. After conferring Avith the members of the committee 
here, Ave haA^e agreed that the questions must be confined to the 
members of the committee, purely for the reason and in the interest 
of time. We must have some time in view when the hearing is 
going to end and after conferring Avith my colleagues it has been 
decided that if any gentleman desires to ask a question he Avill com- 
municate it to some member of the committee. That, of course, does 
not refer to the author of the I'esolution. 

Mr. LiNTHicuM. Now, Mrs. Hitchcock, Ave Avill hear j^ou for about 
tAvo minutes, with the chairman's permission. Mrs. Hitchcock is 



30 SANITARY CONDITION OF DAIRIES. 

from Philadelphia. Mrs. Hitchcock, we would like to have you tell 
the committee your interest in this resolution, 

STATEMENT OF MRS. HITCHCOCK. 

Mrs. Hitchcock. I represent two factions. I am a mother and a 
])ractical housekeeper; that is my first faction. And I am particu- 
larly interested in children because I have raised some of my own. 
I am also interested in every mother who has children, and I want 
her to have the very best she can get. 

I became interested in the butter question some years ago, before I 
ever heard of any investigation or demand for an investigation, and 
I wondered why there was no protection for butter and cream; and 
I know something about it. because I was born and brought up on a 
farm, and I knew a great deal about it before I studied bacteriology — 
I am a home economist — and I understood then that there was much 
more dangei- than I had dreamed of because of the diiRculty of Killing 
the bacteria. Only pasteurization or sterilization will kill bacteria 
in butter or cream, or in anything else, for that matter ; but the point 
in this is that I have often wondered why there was no investigation 
of the butter question, Avhen we have had investigations on every 
other question: and after I saw, as a student, what had been accom- 
plished in regard to pure foods by Federal law and by Federal en- 
actment and Federal inspection, when I saw the good results of the 
pure-food laws, I wondered why, of all things, butter should be ex- 
empted, for it is eaten very widely in this country — eaten without 
any further preparation. It will be more eaten, because of the de- 
creasing supply of meat we must have more butter fats of real food 
value. It is eaten uncooked, and I could not see that we had any 
safeguards from disease. knoAving that disease germs go on almost 
indefinitely. 

Now. I will leave that point, and I come back to this question of 
asking for a Federal investigation. Now. the question was brought 
out in regard to State inspections. We have in Pennsylvania a 
splendid State dairy and food commission. We do not inspect 
creameries: there is no protection for butter or cream locally, and, of 
course, none for that in interstate commerce. Moreover, we know 
in Philadelphia how hard it is to get enactments and prosecutions 
under State laws. I do not want to take too much time, but I want 
to say this: That very often in one county we can get a prosecution, 
but it is difficult to get it in another. We have gotten practically 
pure foods, so far as meats and canned goods and spices and every- 
thing of that kind are concerned, and we are supporting clean food, 
food free from bacteria, so we stand behind any effort in every way 
we can in Avatching the laAvs, Avatching the prosecutions, and using 
our influence wherever Ave can in getting experts to come and talk 
to us on the subject — not taking our OAvn judgment — and Ave knoAv 
exactly hoAv hard it is under State laAVs to get prosecutions in every 
part of the State. The same evidence may be there, and you may 
pile it up in the city, but the same evidence that Avill prosecute in one 
place will not prosecute in another. 

Of course, it is much easier to get protection in the cities than it is 
in the country districts, so Ave are asking that there be a Federal in- 



SANITARY CONDITIOX OF DAIRIES. 31 

vestigation as to whethei it is necessai'v to have laws. If it is neces- 
sary, gentlemen, surely some efficient manner could Ite worked out in 
which that inspection could he made, using some of the inspectors 
we haA-e. We have inspectors f(;r tuherculosis and for foot-and- 
mouth disease, and why could we not use some of them? What I 
want to do is to find out whether we need the inspection and the in- 
vestigation, believing that it should be Federal, in order to get the 
best results and in order to have standardization all over the country, 
and if we do need it, surely you gentlemen will agree that your 
families and your children are Avorthy of some expense. AVhy shoidd 
one food be exempted Avhen the others are protected { Xow. if ANe 
need this investigation, certainly there is some efficient Avay to get it. 
I leave that to somebody who knoAvs more about it than I. I belicA-e 
there is a need for it. 

Mr. Pou. We are very much obliged to you. 

Mr. LiNTHicuM. Now. Dr. Mohler. 

STATEMENT OF DR. JOHN R. MOHLER. 

Mr. LixTHicuM. Dr. Mohler, Ave Avould like you to tell the com- 
ilfiittee what you know about the dairy situation. 

Mr. Pou. What is your position. Doctor ? 

Dr. MoiiLEK. Assistant Chief of the Bureau of Animal Industry, 
in Washington. As far as my testimony goes, it Avill lie practically a 
duplication «f Avhat has been said already by Dr. Schroeder. My 
information is based on personal Avork in the laboratory, and consists 
of, first, the iuA^estigation of nine children that died of tuberculosis, 
and as a result of the study of the bacilli found in the bodies of these 
nine children, definite and positive results Avere olitained from tAvo 
of these cases indicating that the bovine tubercle bacillus Avas the 
responsible factor in producing death. In addition to this AVork 
Avith these children, I have studied the milk supply of the District of 
Columbia, and found in this investigation of some five or six years 
ago, 2.7 per cent of the samples examined contained bovine tubercle 
bacilli. Furthermore, in the inA-estigation Avhich Avas conducted in 
the study of tubercle bacilli in butter, to determine hoAv long the 
bacilli Avould remain virulent, my Avork practically confirmed the 
Avork of Dr. Schroeder. The germs in my cases remained virulent 
for a period of six months. In addition to this, the same character 
of inAestigation Avas conducted on cheese, and in this experiment the 
bacilli lived for a period of 281 days, so that the organisms of tuber- 
culosis after that length of time Avere still virulent for experimental 
animals. 

Now, the question of percentage of tuberculosis among the cattle 
in the country has already been discussed. Men like Prof. INIoore, 
of Cornell Uni\ersity, have already gone on record to the effect that 
a large percentage of animals — I believe he states 15 per cent of the 
tuberculous dairy cattle — are capable of transmitting the germ of 
tul)erculosis at irregular intervals in the milk, and he also states 
that about 2 pev cent of tuberculous cattle have diseased udders — 
tu.bercidous udders — Avhich indicates the reason Avhy the milk Avhich 
has been examined, and some of the butter Avhich has been examined, 
contained virulent germs of tuberculosis. 



32 SANITARY CONDITION OF DAIRIES. 

Mr. Chiperfield. Are you a doctor of medicine ? 

Dr. MoHLER. Of veterinary medicine. I have some figures here 
from England which have been referred to b}'' another speaker. 
The figures taken from clinical work in England indicate that 23 to 
25 per cent of fatal cases of tuberculosis in children are of bovine 
origin, while from Edinl)urg]i comes a report of 67 consecutive 
tuberculous bone cases in children, of which 41 were found to be of 
bovine source. Of 4 cases under 12 months of age all of them 
were of bovine origin. Of 12 cases between 1 and 2 years of age 8 
were bovine infections: of 15 cases between 2 and 3 j^ears of age 
11 were found to be bovine infections; of 10 cases between 3 and 
4 years of age <"> were found to be bovine infections; of 6 cases be- 
tNveen 4 and 5 years of age 3 Avere found to be bovine in origin. 
They also found 72 cases of tuberculosis of the cervical glands, 65 of 
which were due to the bovine tubercle bacillus. 

JNIr. Chiperfield. These tubercular cattle, were they among the 
slaughtered cattle f)r the living animals? 

Dr. Mohler. Living animals. 

Mr. Chiperfield. The percentage runs higher among slaughtered 
animals ? 

Dr. MoHLER. No. sir ; the percentage runs higher among the daiiy 
cattle than beef cattle. The figures for tuberculosis in the beef 
breeds would be around 1 per cent, while about 9 or 10 per cent 
would be the amount in the dairy breeds, estimated for the entire 
country. 

Mr. LiNTHicuM. And as an ultimate resort the milch cow, after she 
is too old to give milk, goes to the slaughterhouse? 

Dr. MoHLER. Yes. 

Mr. LiNTHicTM. If she has tuberculosis at the slaughterhourse, she 
is rejected? 

Dr. MoHLER. Yes: she is condemned in accordance with tlie reg- 
ulations. 

Mr. LiNTHicuM. So if the loss is to be made, it had better be made 
in advance, before the milk is produced in her period of usefulness. 

Dr. MoHLER. Yes, sir. 

Mr. LixTHicuM. I wanted to ask you one further question, that 
Dr. Schdoeder did not go into, that is the effect of the bacilli on 
children's bones '. 

Dr. MoHLER. Prof. Stiles, of Edinburgh, bases his report, which 
T first mentioned, entirely on bone cases, where there was such a 
iarge ])ercentage of bone tuberculosis cases which came to his clinic 
affected with the bovine germ. 

jMr. Chiperfield. In what territorial region were the tests made 
of the percentage of tulierculous germs in li-^ing cattle ? Where was 
that testing done? 

Dr. Mohler. Around the western part of the State of XeAv York 
by Prof. Moore, of Cornell. 

Mr. LiNTHiCTTM. I would like to ask Mr. Rawl a question. 

Mr. Chiperfield. Are there any figures available for the dairy 
products of Wisconsin and Minnesota and northern Illinois on that 
same subject, that you know of. Doctor? 

Dr. MoHLER. We only have haphazard tests, here and there, by 
farmers who sold their cattle to men in other States. 



SANITARY CONDITION OF DAIRIES. 33 

Mr. CiiiPERFiELD. But no general test to determine 

Dr. INIoHLER (interposing). No. 

Mr. LiJsTHicuM. With the permission of the chairman, we will 
hear you now, Mr. Rawl. 

STATEMENT OF MK. B. H. RATJL. 

Mr. LiNTHicuM. Mr. Rawl, just tell the committee what you know 
about this matter. 

Mr. Pou. Is Mr. Rawl connected with the Government service? 

Mr. Rawl. Yes. I am chief of the dairy division. 

Mr. LiNTHicuM. I Avant to ask Mr. Rawl first Avhether he knows 
anything about the filthy condition in which cream is delivered to the 
creameries ? 

Mr. Rawl. The facts, reported some three or four j^ears ago, serve 
as an indication. I want to say, however, that the percentage given 
as insanitary to a greater or less degree was not intended by the de- 
partment to mean that the insanitary conditions were dangerous to 
this extent. In other w ords, there are several factors involved ; say, 
perhaps, a dozen or more essential features. Some of these creameries 
were defective in one, some in two, some in four, and some in more ; 
so that that statement, I think, possibly has been misinterpreted by 
some. It certainly was not intended to be understood that that per 
cent was regarded as in a dangerous condition. 

Mr. LiNTHicuM. I wanted to know whether you knew anything 
about the filthy condition of the cream or the uncleanliness of the 
cream. 

Mr. Raavl. There is cream of all sorts and kinds going to the 
creameries. It is from the best to the Avorst. and it seems to me that 
the consideration of dirty cream might resolve itself into two divi- 
sions that are rather distinct ; a* first the danger to public health that 
may arise from dirty cream, and, second, deterioration, which would 
reduce the selling price of butter made from it. I believe that pas- 
teurization should be compulsory, not only in the case of cream and 
milk made into butter but in the case of milk consumed as such, that 
is not knoAvn to be handled in a very superior Avay. I belieA'e also 
that compulsory pasteurization should apply the oil used in making 
renovated butter and milk and cream used in the manufacture of 
oleomargarine. As to who should do that, whether it should be done 
by the State, the city, or the Federal Government, must, of necessity, 
depend on many conditions ; but I may add, before leaving that ques- 
tion, that pasteurization does not hurt the commercial value of these 
products, and it is not an expensiA'e process. It is a safeguard that 
I think it Avell Avorthy of the cost, because the cost Avill not be great, 
comparatiAely, in plants of fair size. 

Mr. LiNTHicuM. Mr. Rawl, this unclean cream and all that is 
shipped to these creameries, is that dumped in with the good cream 
and does it fiH go together, or is it separated ? 

Mr. Raaa^l. That is handled differently in different plants. I can 
not speak w^ith reference to all of them, but in some it is separated. 
Some plants separate it into two grades and possibly some into more. 
Others perhaps combine the whole. Most of the large plants pas- 
teurize their cream; and, while the low-grade cream used in these 
38540—16 8 



34 SANITARY CONDITION OF DAIRIES. 

plants must of necessity tend to lower the grade and the commercial 
value of the butter — or if it is separated and manufactured sepa- 
rately it must be a source of an inferior product — yet so long as this 
cream is in an edible condition and is pasteurized efficiently it need 
not be and it will not be dangerous to health, so far as I loiow. 

Mr. Pou. Have you made any estimate of the cost of pasteuriza- 
tion? 

Mr. Eawl. We have studied the cost of pasteurization in various 
plants and, so far as our investigations have gone, they indicate that 
the cost of pasteurizing cream is $0.00634 per gallon. 

Mr. Pou. Yes. 

Mr. LiNTHicuM. What do you think of the question of coloring 
butter? 

Mr. Rawl. I think that is a question that is on a par with coloring 
fruit or berries and a lot of other things. I do not think there is any 
difference. It is all involved in the question of coloring foodstuffs. 

Mr. LiNTHicuM. What coloring matter is now used ; do you know ? 

Mr. E.AWL. Well, that is a question that I am not in a position to 
answer. The inspection of coloring matter that goes into interstate 
commerce is made by the Bureau of Chemistry, and I believe they 
have ruled out mineral coloring matters, but there is a vegetable 
coloring matter called "Annatto " that is commonly used in coloring 
butter. 

Mr. LiNTHicuM. What is Annatto? 

Mr. Rawl. It is a plant from which coloring extracts are taken. 

Mr. LiNTHicuM. Is it healthy ? 

Mr. RawTj. Yes, sir; so far as is known. I believe I am on the 
ground of the Bureau of Chemistry, but I believe the Bureau of 
Chemistry has passed it as entirely harmless, and it has been used for 
many years. 

Mr. LiNTHiGUM. From your observation, what do you think of the 
necessity of the Government taking supervision of the inspection of 
dairies and dairy products of the country? 

Mr. Rawl. The consideration of that phase of the question must 
necessarily be subdivided. The creamery inspection offers one set of 
conditions ; the inspection of market milk offers another set of condi- 
tions; the inspection of cheese factories offers, still another set of con- 
ditions. Xow. I do not believe I can think of the whole question at one 
time, because they are so widely different. The question of inspect- 
ing the milk supply of the Nation, in my judgment — a comprehensive 
inspection of the milk supply of the Nation, further than that which 
goes into interstate commerce — is impossible. 

Mr. LiNTHicuM. Yes. 

Mr. Rawl. The amount of milk that goes into interstate commerce 
I do not know. Market milk usually comes from the territory adja- 
cent to the cities where it is consumed; and it is only when a city 
is located on the border of a State or when a city requires a very 
large supply of milk that the supply will come from more than one 
State. Therefore the inspection of the milk of cities other than 
these seems to be out of the question. As to the feasibility of main- 
taining a system of Government inspection in those particular cities 
receiving milk interstate, I must confess I am not sure. I should pre- 
fer, Mr. Chairman, to withhold a definite opinion on that phase of 



SANITARY CONDITION OF DAIRIES. 35 

the question. There are many complications. Now, I believe that 
the cities speaking generally should be encouraged in every possible 
way to maintain their own market-milk inspections, because they are 
in a position to do it. 

Mr. Gareett. Do not practically all the cities of the country have 
inspection ? 

Mr, Kawl. Yes, sir; of one sort or another. Some of it is very 
good and some of it is not so good. Speaking of big cities — of course, 
I mean large cities — but there are a lot of cities of 25,000 and under 
that have no inspection. 

Mr. Garrett (interposing). Is there a city of over 50,000 inhabit- 
ants in this country that does not have its inspection ? 

Mr. Rawl. I could not say about that, but certainly not very 
many. There are a great many small towns of fifteen or twenty 
thousand that have not inspection, and others that have very inferior 
inspection. 

Mr. Garrett. Of course, there is no legal reason why they can not 
have inspection? 

Mr. Rawl. Not so far as I know; no, sir. One of the important 
phases of milk inspection is pasteurization, and I believe Dr. Melvin 
referred to it. We have made examination of a number of pasteur- 
izing plants where the milk carried as many bacteria after the pas- 
teurization as before. The pasteurization was inefficient. The tem- 
perature may have been maintained at the right point, but later con- 
tamination took place; so we feel that when pasteurization is re- 
quired it must be inspected in order to make sure that it is efficient. 
In the inspection of creameries there are three factors — one is the 
question of raw material, one the question of the general sanitary- 
conditions, and the other is pasteurization. I believe that any effi- 
cient creamery inspection will require compulsory pasteurization 
and supervision of the raw material, and any wise system of inspec- 
tion will have an economic adA^antage. 

Mr. Garrett (interposing) . Let me ask your attention to this phase 
of the matter: You compare this with meat inspection. Of course, 
ham is inspected in a packing house at Chicago, or a quarter of beef, 
or a side of beef, or whatever it may be. There is no reasonable 
chance for any of those products that are there inspected to be 
changed after they have been inspected, and while they are being 
shipped in interstate commerce ; but take the matter of butter. Sup- 
pose you had inspectors in the dairies at Elgin, 111. ; I speak of them, 
because I have heard more about them than other dairies; suppose 
you had a Government inspector there, with the same power and 
authority that the Government inspectors have in the packing houses 
at Chicago. He might pass every cake of butter, every gallon of 
milk, everything that he inspected, and still that might be shipped 
10 miles away or a hundred miles away, and changed again. That is 
easy to change. You can not change a ham or a quarter of beef, but 
you can take that butter a hundred miles away and rework it. How 
would it be possible to have efficient Federal inspection of a cake of 
butter? It could be inspected there, and it could be passed there as 
a perfect piece of butter, free from these awful things that we know 
get into butter, but it might be shipped a hundred miles away and 
changed again. Now, what possible protection would there finally be 



36 SANITAEY CONDITION OF DAIEIES. 

to the ultimate consumer of that butter by havmg an inspector at the 
dairy where it is made? 

Mr. EawLt. While that is possible, in ordinary processes of com- 
merce that would not occur. Butter is made in the creamery, and 
is either packed in prints or in tubs or in cubes — cubes and tubs 
representing more or less the same proposition. 

Mr. Cantrill. Let me offer this suggestion to my colleague on the 
committee. Take oleomargarin ; as I understand the present law, 
any Government inspector has the right to go into any store in the 
country, anywhere now, and inspect oleomargarin. 

Mr. Garrett. That is true, but that is because of the tax ; it is under 
the Treasury Department for the revenue. That is not under the 
health law. 

Mr. Cantrill. There are certain laws the dealer has to comply 
with before he can wrap it up and put it over the counter to his 
customer. 

Mr. Garrett. That is because of the tax. 

Mr. Cantrill. A good many years ago I was a country merchant, 
and in a shortage, in an emergency, when butter was short, we had 
to use oleomargain. and I remember a Government inspector came 
into my store and laid down certain regulations under which I had 
to sell that to my customers. He took absolute control of it. 

Mr. Garrett. That was under the revenue law, was it not? 

Mr. Cantrill. No; he instructed me that I had to keep it in the 
original package in which I got it, and so forth. 

Mr. Garrett. That was because of the revenue law. 

Mr. Cantrill. Of course, I understand there was a tax on it, but 
he laid down the absolute conditions under which that could be 
peddled out and sold to my customers. 

Mr. Garrett. That is true, but that all comes back to the tax law. 
Oleomargarine Avas taxed out of existence in order to aid the dairy 
industry of the country. 

Mr. Cantrill. I just offered that suggestion that they could make 
the same conditions apply to butter, if they could make it apply to 
oleomargarine. 

Mr. Garrett. They could use the tax laws, perhaps. 

Mr. LiNTHicuM. Is there anything else, Mr. Eawl? 

Mr. Rawl. I was just going to finish that statement that the gentle- 
man was speaking of. In the ordinary course of commerce, butter is 
made at the plant in bulk or in packages — in pound prints. In the 
ordinary process pound prints are not unwrapped after they leave 
the creamery until they reach the consumer. They are usually 
wrapped in parchment paper, and frequently put up in cartons. The 
butter that is put up in tubs or cubes is often cut and wrapped when 
it reaches the distributing point. Under ordinary processes of 
handling it commercially there would be comparatively small oppor- 
tunity for contamination between the factory and the consumer, and 
then only when it is cut and handled in a filthy or dirty place, and 
handled by dirty people. 

Mr. Garrett. And that would be with the retailer, of course? 

Mr. Eawl. Yes; at the distributing point. 

Mr. Cantrill. Where there is sufficient public sentiment in any 
point or city in the country to demand clean butter and clean milk, is 



SANITARY CONDITION OF DAIRIES. 37 

it not perfectly possibly to get it under the present organization and 
State laws without coming to Congress? 

Mr. Rawl. That would depend altogether on local conditions. 

Mr. Cantrill. I say where there is public sentiment in favor of it, 
and W'here the people themselves are interested; I just put this in 
the record because I think it is perfectly practical, and as a sug- 
gestion to Mr. Linthicum. I have in my district a city of about 
50.000 people, where they brought up this very question. They ap- 
pointed a commission which investigated each dairy in the county 
where this city w^as located, and they printed in the daily papers 
in the county the result of that investigation, in which they set out 
the uncleanly conditions found in Mr. So-and-so's dairy, and pub- 
lished that to the community, and that was absolute protection. 
People then kneAv where to go to get good, clean milk and clean but- 
ter. That was in the county where the great Haggin dairy is located, 
near Lexington, Ky., and they drew lines, comparing one dairy with 
another, and they took up the whole page of a newspaper, and that 
was absolute protection. Now, that can be done in any community 
where there is sufficient public sentiment and where they have got the 
interest in the proposition themselves. I do not see how any com- 
mittee of Congress can force protection on them if they do not 
want it. 

Mr. Raavl. The butter and cheese usually do not come from a 
dairy in the vicinity. 

Mr. Cantrill. I agree with you that it should be subdivided, but I 
am speaking of the milk and cream which largely comes from a local 
source. 

Mr. Linthicum. That would protect people in that particular 
city? 

Mr. Cantrill. Yes. 

Mr. Linthicum. But how about the fellow in the country, who 
does not live in the corporate limits? 

Mr. Cantrill. This w as printed in every paper in the county and 
it was seen by everybody. It was purely a practical publicity 
method of getting at it. ; 

j\Ir. Linthicujm. That was very well for that city, but there may 
be tuberculous cattle, and then you w^ould go along and try to clean 
the milk and pasteurize it, and get rid of the bacilli in it, and our 
idea is just what you are arguing, to have a committee appointed 
to determine what is best to be done. If legislation is not necessary, 
if the condtions are all right, then we do not want any legislation; 
if you find, however, that conditions are such that legislation should 
be had, and that the United States Government should take sujDer- 
vision of the inspection of these things, then we want it. The object 
of this resolution is to determine whether the condition does exist 
requiring United States supervision. Now, in all these articles that 
we have here, it was our desire — of course, I realize it takes too much 
time — to show that throughout the whole country the papers are 
up in arms about the conditions in the dairy business in this country, 
and the dairy papers themselves, they all say, and the Secretary of 
Agriculture says that something ought to be done to determine 
whether the condition is all right or is not all right, and if it is all 
right, then to say so to the people, and let us stop this tallving about 



38 SANITARY CONDITION OF DAIRIES. 

the condition of the dairies and dairy products of the country; and 
if not all right, and the people need better protection, then they 
should have it, and I believe it will be found that they do need it. 

It seems to us that it is as necessary for the United States to inspect 
dairies and dairy products as it is to inspect meat. That is the object 
of this resolution. This resolution does not ask this committee — 
of course, I realize the committee would not have jurisdiction, even if 
the resolution asked it — but it does not ask for legislation, but that 
a committee be appointed to determine whether or not legislation is 
necessary. Do you wish to say anything further, Mr. Eawl ? 

Mr. Rawl. Nothing further. 

Mr. Garrett. Oleomargarine, Mr. Rawl, is quite a pure product, 
is it not? 

Mr. Rawl. I have had no particular contact with oleomargarine, 
sir. I have had no official duties regarding it. 

Mr. Garrett. You do not care to express any opinion about it ? 

Mr. Rawl. I would rather have some other people of the depart- 
ment, who have had contact with it, express such an opinion. 

Mr. Sloan. Dr. Rawl, would not general pasteurization meet prac- 
tically all of these defects and improper conditions throughout the 
country ? 

Mr. Raw^l. From a health standpoint ; yes, sir. But we must bear 
in mind that we do not know yet how to pasteurize with a very great 
degree of success milk used for cheese making, and I would not say 
that pasteurization is all that should be done, but that it will give 
us an immediate safeguard and protection from a health standpoint 
where it can be applied. 

Mr. Linthicum. I want to say in answer to my colleague, Mr. 
Sloan, that the State health board of Maryland, Dr. Stokes, in writ- 
ing, dwelt upon that, and he said that pasteurization would eventually 
become as general as filtration of water is at the present time, and 
would be found as absolutely necessary. Another letter which I 
received said that we ought to cure the trouble at the source; we 
ought to get rid of the cattle with tuberculosis ; we ought to get rid 
of the dirty conditions in the creameries and in the milk, and not be 
compelled to clear it up by pasteurization. 

Now, Mr. Chairman, we have not any other witnesses for to-day, 
and I want to ask leave to file excerpts from various papers which 
we have, and to file a list of 420 resolutions which have been passed 
by various organizations throughout the country, in favor of this 
resolution, and to file with the committee a short argument by Mr. 
Case and myself on behalf of this resolution. I do not think we 
shall have any other witnesses to produce, until the gentlemen who 
want to be heard from this convention, which I believe is coming 
here on the 5th of May, can be here. At that time, if the chairman 
will grant us a little time, we should like to ask one or two people — 
not experts on this subject, but who represent various clubs in the 
country and in the various States — to appear before the committee 
and tell what results have been obtained by State inspection. I do 
not believe that State inspection covers the situation. We do not be- 
lieve it covers it any more than it covered meat inspection. It is an 
interstate commerce matter ; it is a matter not only of interstate com- 
merce but it is a matter of the shipment of cheese abroad. I found 
from data I have been able to gather that we used to ship something 



SANITARY CONDITION OF DAIRIES. 39 

like 1,500,000 pounds of cheese abroad, up until a few years ago 
and that export business has virtually dwindled away by reason 
of this very situation. The situation exists in the country to-day, 
and whether legislation is necessary or not is another question, 
but certainly every dairy paper in the country is insisting that 
the Government find out what conditions exist. Now, whether the 
conditions actually exist or not I am not prepared to say. except 
from the testimony that has been adduced from these papers, but 
that the people think it exists, and that it should be determined 
whether or not it exists I am prepared to say to the extent of 420 
resolutions, to the extent of the president of Johns Hopkins Uni- 
versity, to the extent of any number of heads of State health de- 
partments. 

I have gotten any number of letters from men who are at the head 
of State health departments, in which they ask that this resolution 
be passed. Every one with whom I have communicated. Avith the 
exception of one or two men — and I will say that they have been very 
averse to it — but I should say that 99 per cent of those with whom 
I have communicated have said that this resolution ought to be 
reported, and that Congress ought to determine what condition 
exists in the matter of dairies and dairy products in this country. 
We must recognize one thing: That if the dairy products of the 
country are not wholesome, it is worse than if the meat products 
of the country were not wholesome, because nobody eats meat unless 
it is cooked, but everybody eats butter and drinks milk and eats 
cheese without cooking it, and you get the dirt, if there is any dirt, 
and you get the infection if there is any infection, direct from the 
source in the milk and in the cheese and in the butter, whereas with 
meat you cook it, and get rid of a large part of it. 

Mr. Garrett. Mr. Linthicum, if a resolution requiring this in- 
vestigation should be passed, I want to ask you if you do not think 
it would be better to have that investigation made by some depart- 
ment of the Government giving it full authority, rather than by 
Members of Congress? Members of Congress have everything to 
deal with. 

Mr. LixTHicuM. Yes, I realize that. 

Mr. Garrett. And to create a committee of Members of Congress 
at this time, or at almost any other time, as you and I know, during 
any session of Congress, to take up this technical investigation would 
necessarily take them away from their duties and their responsibili- 
ties about so many other matters that I just want to suggest that for 
your consideration. 

Mr. LiKTHicu^r. I want to say to my colleague, Mr. Garrett, in 
answer to that suggestion, that that was suggested to us in some 
letters which were received from very prominent officials of the dif- 
ferent States. The}^ thought that Congress ought to select a com- 
mittee of men who understand the subject, experts on this subject, 
and it is immaterial to me. I rather agree with what my colleague 
says about Congressmen having so much to do — he is mostly up in 
the air all the time, he has so much to do — and it would be per- 
fectly agreeable to us to have any committee of the various depart- 
ments of the Government, or of the Agricultural Department, pro- 
viding we can select men who are not, like ourselves, too busy. What 



40 SANITARY CONDITION OF DAIRIES. 

we want is to determine the conditions in this country, and it mat- 
ters not to us whether it be a congressional committee or some other 
investigating body. 

Mr. Garrett. That ran through my mind a half an hour ago 
when I suggested the idea of this being a proper thing to put on the 
agricultural bill. 

Mr. LiNTHicuM. I am not prepared to say. If Dr. Melvin and 
those gentlemen down there think they have sufficient time to make 
the investigation, that would be agreeable to us, providing they were 
given sufficient power to get the witnesses and the information they 
need. 

Mr. Garrett. Oh, if the investigation is to be had, it should be 
thorough. There should be no limitation — rather, no unreasonable 
limitation upon it. 

Mr. Pou. There are some gentlemen here who would like to be 
heard in reference to this resolution. 

Mr. Sloan. Dr. McKay, of Chicago, has a statement here from 
his side of the case. 

STATEMENT OF DR. G. L. McKAY. 

Dr. McKay. I am secretary of the American Association of Cream- 
ery Butter Manufacturers. I have prepared a short statement here 
concerning our members, and I have several documents here, but 
I do not propose to take up your time in reading them to you, but 
I will merely submit them. I have letters here from two of the 
leading dairy scientists of this country on this question, Dr. Russell, 
of the University of Wisconsin, and Dr. Harding, of the University 
of Illinois. I have letters, then, from different food commissioners 
of the country, giving the sanitary conditions of the creameries as 
they exist in their States. They do not correspond with the reports 
given out by the Department of Agriculture. I will read this state- 
ment; it is very short: 

As the secretary of the American Associaticui of Creamery Butter IMami- 
facturers, I deem it wise to make a statement at this time in behalf of the 
purity and cleanliness of the American butter. I have spent the greater part 
of my life in dairy educational work. For 17 years I was at the head of the 
department of dairying at Iowa State College. In 1901 I was sent abroad to 
study dairy problems by the Department of Agriculture at Washington, D. C. 
A similar trip was made in 1913 in behalf of the association which I repre- 
sent. Therefore I am very familiar with dairy conditions in the leading dairy 
countries of the world. 

The American Association of Creamery Butter Manufacturers is an educa- 
tional organization and was brought about for the purpose of improving the' 
quality of the American butter. Approximately, oin* members made about 
one-fourth or one-fifth of the creamery butter manufactured in the United 
States. Our creamerymen all pasteurize their cream for butter making with 
the exception of one. Inspection of our creameries is made by my assistant and 
myself. Prof. liouska, my assistant, is a trained chemist and bacteriologist. 
After taking his college degree in this country he spent some time studying 
abroad, so he is eminently fitted for his work and is thoroughly posted on 
up-to-date sanitary methods as related to food products. 

His reports, in connection with my own. covering the entire creamery situation 
of our members, indicate that there are not more than 2 per cent of our cream- 
eries lacking in real up-to-date sanitary equipments. In the 2 per cent re- 
ferred to everything is kept scrupulously clean, but the construction of the 
buildings and the equipment are not as modern as they should be. Many of 



SANITAKY CONDITION OF DAIRIES. 41 

our creameries are sivi^erior to any found in other countries, and I can say with- 
out hesitancy that t]\B butter manufactured l)y oin* meml)ers is as pure, if not 
purer, tlian that produced in any other country. Tliis is due to tlie sanitary 
methods used in manufacturinji and the eflicientry of pasteurization as prac- 
ticed by our members. Samples talven from tlie averajje run of l)utter pro- 
duced in some of our leading creameries and examined at Wisconsin, Purdue, 
and Cornell Universities, showed an efliciency in pasteurization, as 99A per 
cent of the germs found usually in milk and cream were destroyed. The but- 
ter thus examined showed up absolutely pure. Therefore, the report emanating 
from the Department of Agricidture in 1912 can in no way apply to the cream- 
eries of the members of our association. 

I am pleased to be able to make such a favorable report. From my own 
general observation, I would say that the creamery business of the United 
States, from a sanitary standpoint, is conducted on a very high plane. Cream- 
eries of the United States may not all have walks around the buildings or all be 
painted, as indicated by the questions sent out by the Department of Agriculture. 
If ci-eanieries have good drainage, and vats, churns, pii>es, and all e<inipnients 
that come in contact with cream and butter are kept clean, the creamery cer- 
tainly should be classified as sanitary, regardless of absence of paint and walks. 
The word " sanitary " is a misnomer as it relates to butter m;!de from pasteur- 
ized cream. Butter made from proi)ei"ly pasteurized cream excludes the [wissi- 
bility of it cari-ying disease germs. So it is unquestionably a i)ractically neutral 
health proposition. 

G. L. McKay, 

Secretary. 

I have letters here which it will not be necessary for me to read, 
from the different dairy commissioners — from Iowa — where they 
say there is less than 3 per cent of the dairies that are insanitary, and 
I have letters from Missouri, from Kansas, from Indiana, and from 
Wisconsin. 

Mr. LiNTHicuM. What does the Wisconsin letter say? 

Dr. McKay. It is addressed to me, dated April 6, 1916, and reads 
as follows: 

In answer to your communication of April 4, will say in a brief way that 
the conditions described in Congressman Linthicum's resolution are not preva- 
lent in the State of Wisconsin. There may be some isolated cases of the con- 
ditions he mentions, but under the Wisconsin law the entire cheese and l)utter 
industry is under State supervision as to its cleanliness and sanitary conditions. 
The most ditticult problem confronting us at the present time is the delivery of 
good raw material to the creameries, which, however, is well taken care of by 
this department. 

Geo. J. Weigle, Coiinuissioner. 

Mr. LiNTHicuM. May I read what Prof. Farington, of the Uni- 
verity of Wisconsin, says? 

Dr. McKat. What I have read is from a man who has made a 
practical study of this subject. 

Mr. Sloan. Mr. Linthicum, I would suggest that the place for 
that is in your evidence. 

Mr. Pou. You may insert that in the record, Mr. Linthicum. 

Mr. Linthicum. I should like to have it appear following this 
Wisconsin letter Avhich Dr. McKay has just read. 

Mr. Sloan. It would be an unheard of arrangement to try to 
impeach one witness by what another witness says. 

Mr. Linthicum. I am not trying to impeach anybody. 

Mr. Garrett. His answer was rather sharp. He said his letter 
was from a man who had practical experience in the matter. 

Mr. Linthicum. This man is head of the dairy school in the Uni- 
versity of Wisconsin. Of course, if you do not want it in here, or 
if you are afraid of it 



42 SANITARY CONDITION OF DAIRIES. 

Mr. Sloan (interposing). Mr. Chairman, there is no fear of it, 
but we ask that it be introduced in his evidence, .and not as a part 
of the statement of this witness. That is not fair. It is not correct 
procedure here before the committee, or would not be correct pro- 
cedure before a court. 

Dr. McKay. I have a letter here from Dr. H. E. Barnard, of the 
State Board of Health of Indiana. 

(The letter referred to appears in full below, as follows:) 

Indiana State Board of Health, 

Department of Food and Drugs, 

Indianapolis, March 21, 1916. 
George L. McKay, 

Secretary, American Association Creamery Butter Manufacturers, 
2037 Continental and Commercial Bank, 

Chicago, III. 
My Dear Prof. McKay : My inspector, Mr. Bruner, has been making a careful 
study of Indiana dairy and creamery conditions and tlie reports up to date 
have just been tabuhited. Tliey show tliat creameries manufactured last year 
8,486,881 pounds of butter ; 96.7 per cent of this butter was made from pasteur- 
ized cream. Tlie only plants that do not pasteurize are the small ones. 

Out of 17 large milk plants, selling last year 3,802,416 gallons of milk ; 98.8 
per cent was pasteurized. 

Ninety-four and five-tenths per ceut of the ice cream was made from pas- 
teurized cream. 

Eighteen ci*eam stations shipped their products in every instance to plants 
which pasteurized. One plant was condemned and closed and the proprietor 
was prosecuted and convicted for imsanitary conditions. 
The score on 101 dairy products plants is as follows: 
Creameries : Excellent, 1 : good, 15 ; fair, 11 ; poor, 1. 
Ice cream factories : Good, 18 ; fair, 16 ; poor, 4. 
Milk depots : Excellent, 1 ; good, 7 ; fair, 8 ; bad, 1. 
Cream stations: Fair. 17; poor, 1. 

The milk depot scored " bad "' was prosecuted and put out of business. 
The i)lants scored " fair " were generally well kept from a sanitary viewpoint, 
but were deficient in lighting or ventilation, were overcrowded, or not well 
equipped with machinery, or did not pasteurize the raw material. 
I inclose a copy of a syndicated story recently sent out by me. 



Very truly, yours, 



E. H. Barnard, 
State Commissioner of Food and Drugs. 



butter is still good food. 

The papers are full of stories about bad butter. A resolution has been intro- 
duced in Congress which details with great minuteness the unsanitary condition 
of the creameries of the country. If we were so foolish as to beileve all we 
read it would take a mighty courage to eat a slice of bread and butter. The 
real fact is that much more good butter is being made than bad butter. The 
Government report which so severely criticises the conditions uiuler which 
butter is made was issued in 1912, and since that time the butter industry has 
been wonderfully improved. 

The food inspectors in Indiana, which is an important dairy State, have just 
reported a survey of the dairy industry. They found that 96.7 per cent of the 
butter was made from pasteurized cream and so was a real food and not a 
disease carrier. They found that 94.5 per cent of the ice cream was made from 
pasteurized cream and milk and that the only plants that did not pasteurize 
were the little. local plants which were able to get fresh raw material direct 
from the dairy. They found that 98.6 per cent of the milk supply was pasteur- 
ized, that the city plants which did not sell pasteurized milk were small local 
plants. But they found one plant in such unsatisfactory condition that it waa 
condenmed and closed and the proprietor arrested and convicted for making 
unsanitary and unwholesome food. 



SANITARY CONDITION OF DAIRIES. 4R 

What is true of Indiana dairy products is true of the dairy products of other 
States. The milk situation and the butter business is not ideal. It never will 
be. The business is too large and is carried on by too many untrained men 
ever to be ideal. But it is improving constantly and it is foolish to fear dis- 
ease whenever one sits down to the table and reaches for the butter dish or 
cream pitcher. The fear of food is a hundred times more injurious than the 
food itself. 

Mr. Garrett. Doctor, I want to ask you a question about the dairy 
industry generally; I do not know, personally, much about it, but I 
have heard that in the great dairying centers this was the custom: 
The creameries go out every day and purchase milk from the farm- 
ers — that is, they purchase the cream? 

Dr. McKay. Yes. 

Mr. Garrett. And the farmer keeps the skimmed milk and feeds 
it to his pigs or does whatever he wants with it. The creamery, for 
instance, can take in a hundred farms, and a man goes by those farms 
every day and collects this cream. Am I right about that ? 

Dr. McKay. Well, not every day. They usually go every second 
day or every third day, in the winter time especially. Some cream- 
eries, of course, gather their cream daily, but since they have had 
the separator in general use there w^ll be only about four pounds of 
butter fat to the average farm, and it would not pay a farmer to 
hitch up his team or to drive in with that much, and consequently 
he keeps his cream for a couple of days. Sometimes the cream is 
sour, and it does not make as good butter, but as regards its whole- 
some value it is as good as any other. It makes as good butter as 
the other, but it does not have the desirable flavor. 

Mr. Garrett. The farmer has his own separator ? 

Dr. McKay. Yes. 

Mr. Garrett. And separates his own milk ? 

Dr. McKay. Yes. 

Mr. Garrett. And sells it to them as they call for it ? 

Dr. McKay. Yes ; or he delivers it to them himself. There are two 
or three ways of delivery. 

Mr. Garrett. If we go into an investigation of the sanitary con- 
ditions and tubercular conditions in the cow we would have to go 
beyond the dairy, would we not? 

Dr. McKay. Yes; you would have to go to the farm. In this re- 
port a lot of these are cream stations, and a cream station and a 
creamery are entirely different propositions. For instance, out West 
sometimes a grocery keeper will buy cream ; he will buy it from the 
farmers and ship it to a creamery. His station may not be as sani- 
tary as the main plant. I agree with what the chief has said this 
morning here, but we have the individual cream, the cooperative 
creamery, and we have the centralized creameries. In many of the 
large centralized creameries they keep chemists and bacteriologists, 
and every can of butter that is churned is examined chemically and 
bacteriologically. In fact, I intend to start in Chicago a chemical 
and bacteriological laboratory for testing the butter of every one of 
our members. 

Mr. Garrett. Then is it true that on the farms a very large per- 
centage of the farmers buy back their butter from the creameries; 
is that correct ? They do not make it at home ? 

Dr. McKay. Yes. Where they deliver it to the creamery, it is 
common for them to take a jar there and take some back again. 



44 SANITARY CONDITION OF DAIRIES. 

Mr. Garrett. They do not churn it at home? 

Dr. McKay. No, they do not churn. Those are reguhir patrons of 
the creamery. I would like to submit reports from Iowa ; from Dr. 
Harding, of Illinois, from Dr. Russell, of Wisconsin, if you have no 
objection? 

Mr. Pou. You may put those into the record. 

Dr. McKay. And there are several others here, also. 

Mr. Pou. You may put them in. 

(The letters above referred to appear in full below, as follows:) 

Umvekstty of Illinois. 
College of Agriculture and 
Agricultural Experiment Station. 

Ajml 6, li)lli. 
Mr. George L. McKay. 

Continental and Commercial Bank Building, Chicago, III. 

My Dear McKay : While the word " sanitary " is often used in a very strange 
sense and is sometimes used apparently without any sense at all, I have under- 
stood that thoughtful people u.se it with reference to those features which to 
some appreciable extent affect the health of the individual or of the community. 

We can perhaps better appreciate the possible sanitary significance of butter 
if we consider in detail the various elements which make up butter and cream. 

In addition to the water, which is presented in varying amount but has no 
sanitary significance, the fat is perhaps the most outstanding element of com- 
position. As you know, the fat undergoes very little if any chemical change 
either in creaiji or in butter until it is very old. The rancidity which ultimately 
develops is an important matter from the commercial point of view but has no 
sanitary significance, partly because the products of rancidity are not known to 
exert any unfavorable influence upon health and largely because the products 
are so obvious and unpleasant that the rancid butter is not readily consumed. 

The sugar is of course readily attacked by germ life and broken down, form- 
ing mainly acid, which again is quite obvious and has important commercial 
relations, but so far as I am aware is entirely without health significance in 
connection with butter, though the buttermilk is generally recognized as a 
nutritious and to some extent a therapeutic drink. 

The remaining elements of the cream and butter may be conveniently 
grouped under the head of curd. The decomposition which this nitrogenous 
material suffers in the case of cream and butter gives rise to many compounds, 
some of which have pronounced flavors or odors. 

In extreme cases such cream or butter is referred to in common speech as 
" rotten." The decomposition which is going on compares very closely in 
character though is rarely as extensive as that taking place in the ripening of 
Limburger cheese and other of the soft cheeses. AVhile these changes very 
sharply affect our sense and to many people are quite disagreeable, thereby 
having important economic bearings, I am not aware that we have any evidence 
to indicate that the health of the consumer is any way impaired by the con- 
sumption of such material. Personally I am rather fond of Limburger cheese. 
While I do not like the flavor of bad cream, largely, I believe becau.se of the 
admixture of fatty decomposition products, which are quite offensive. 

If this analysis of the situation is correct — and I believe it is substantially 
so — we have, then, no occasion for applying the term " sanitary " to the decom- 
I)osition products occurring in butter as the result of bacterial attack on the 
fat, sugar, or curd, and these taken together make up what we know as butter. 

Butter, therefore, would be of no sanitary significance whatever, except in 
the very general significance which results from its u.sefulness as a. food, but 
for the fact that it may become the mechanical carrier of disease germs. 
These may enter at any time between the production of the milk and the con- 
sumption of the butter. Careful studies have shown that raw cream very 
commonly carries the germs of bovine tuberculosis and occasionally may carry 
the germs of typhiod fever, scarlet fever, diphtheria, septic sore throat, and 
less frequently the germs of a number of other minor diseases. 

The science and practice of butterinaking has fully developed the fact that 
by properly pasteurizing the cream, or the milk before the cream is removed, 
many of these germs which may have found their way into the milk or cream 
will be completely destroyed without impairing the value of the cream for 



SANITARY CONDITION OF DAIRIES, 45 

butter making. As you know, this process is being carried out in practice upon 
a large scale, so that practically all of the butter made in the State of Illinois 
is now so handled. Butter, therefore, made from poorly pasteurized cream 
can be looked upon as not open to any objection from the standpoint of sani- 
tation except for the possibility of contamination from human beings carrying 
these germs between the time at which the cream is pasteurized and the time 
at which the butter is consumed by the individual. While such butter is not 
absolutely and entirely safe, because of the possibility of its l)eing cf»ntami- 
nated by the one or two men wlio have been in contact with it to a slight 
extent during the churning and psicking process and the grocexy clerk who has 
retailed it, it is in this respect practically on a par with any food pnxluct 
which is later to be consumed without being prepared for consumption by the 
process of cooking. Until the pul)lic shall have reached the point wliere it 
desires butter which has lieen Ixiiled just before being served it will not be 
possible to furnish it with a more sanitary product than our properly pasteur- 
ized butter is now. 

Yours, truly, H. A. Harding. 



The University of Wisconsin, 
College of Agriculture and Agricl'ltural Experiment Station. 

Madison, April 6, WIG. 
Prof. G. L. McKay, iSecretarih 

American Association Creamery Butter Manufacturers, Chicago, III. 

My Dear Prof. McKay : In reply to your letter asking in regard to the 
transmission of disease by butter made from cream that has been thoroughly 
pasteurized, I would say that most of the work that has been done in the 
study of pasteurization has been along the lines of market milk. 

It has been shown beyond all doubt that the method of pasteurization, 
which is most widely used at the present time in the treatment of market 
milk, destroys all of the pathogenic organisms which may be present in the 
milk. The process used consist in the heating of the milk to a temperature 
of 145° F. for a period of 20 to 30 minutes. Experiments conducted both 
under laboratory conditions and under practical conditions have shown the 
efficiency of this process. 

It is generally admitted that a higher temperature for a much shorter 
period of time is practically as efficient as the use of the lower temperature for 
a longer period of time. If the milk or cream is brought to a temperature 
of 170°, even for a very short period, it is believed that the vitality of any 
disease-producing organisms it may contain will be destroyed. Thus if but- 
ter is made from cream that has been treated by either of these processes, it 
should be perfectly free from living pathogenic organisms. 

There are no data, so far as I am aware, to show that butter has ever been 
concerned in the distribution of typhoid fever or of diphtheria even when the 
butter is made from unpasteurized cream. If the milk contained tubercle 
bacilli, it is quite certain that they would be found in the butter and that they 
would not be destroyed by the ordinary process of butter making, namely, the 
souring of the cream and the salting of the butter. It is possible that butter 
made from raw cream might be instrumental in producing tuberculosis in man, 
but it is certain that its importance in this regard is very small indeed, es- 
pecially when compared with that of milk itself. 

The general condition of creameries with reference to cleanliness would prob- 
ably have very little, if any, influence upon the healthfulness of the butter. 
This, however, is no reason why our creameries should not be kept in as cleanly 
a condition as possible because the aesthetic side of foods is of very consid- 
erable commercial importance. 
Yours very truly, 

H. L. Russell. 



The Board of Agbiculture, 

Dairy and Food Division, 

Columbus, March 22, 1916. 
Mr. George L. McKay, 

2037 Continental and Commercial Bank Building, Chicago, III. 
Deab Sib: I have before me your favor of the 17th inclosing copy of the 
request of J. Chas. Linthicum relative to sanitary conditions of creameries. 



46 SANITARY CONDITION OF DAIRIES. 

I note that they claim 94^ per cent of the creameries of the country are 
unsanitary to a greater or less degree. By getting this 94^ per cent they have 
taken in, it seems to me, a very large scope, while I believe from reports we have 
received from our inspectors making investigations of the creameries in Ohio 
that 75 per cent will pass the requirements of the State law. 

If an inspector goes into a creamery when they are running full force there 
are undoubtedly some minor things that may not look as sanitary as they 
ought to be, but they can not be avoided considering the amount of work they 
are doing. 

I do not believe that the conditions in Ohio will show that 61i per cent of 
the cream used is unclean or decomposed. It seems to me that this report 
certainly has been exaggerated very much unless conditions are a great deal 
worse in other localities and other States than they are here in Ohio. 

A statement of this nature going out to the public is certainly very detri- 
mental to the honest creamery man who is endeavoring to put a clean, whole- 
some product on the market. I can not understand the motive of this unless 
there is some move back of it to discredit the creamery work in order to give the 
oleomargarin people a better hold and make larger sales of their goods. 

It seems to me that the creamery men of the country should pass resolutions 
giving the true conditions as found, and present them to this committee. 

Any service I can render will be gladly given. 
' Very respectfully, 

T. L. Calvert, 

Chief of Division. 



Kansas State Agkicultxjral College, 

Manhattan, Kans., April 5, 1916. 
Mr. Geoege L. McKay, 

tSiiitc 2037 Continental and Commeivial Bank Building, Chicago. 

My Dead McKay : Yours of the 4th just received. 

I am pleased to say at this time that 95 per cent of the creameries in 
this State score first. I am inclosing herewith a copy of the score card used 
in grading the creameries. We consider that a plant scoring 85 per cent or 
better is a first-grade creamery. 

I might add that 90 per cent of the butter manufactured in Kansas is handled 
in creameries scoring above 93 per cent. 

I have just completed gathering data on the creameries and am pleased to 
state, of the creamery butter manufactured within the State of Kansas, 98 per 
cent is made from pasteurized cream. 

We have 85 creameries operating within the State. Seventeen of the smallest 
ones do not pasteurize, while the remaining 68 pasteurize all cream and milk 
used in the manufacture of butter. 

If you desire any further data relative to this work, I shall be greatly pleased 
to forward same. The above data can be substantiated by names and figures 
if necessary. 

With kind personal regards, I am. 
Very truly, yours, 

Geo. S. Hine, 
State Dairy Commissioner. 

Michigan Agricultubal College, 
East Lansing, Mich., March 24, 1916. 
G. L. McKay, 

Secretary American Association Creamery Butter Manufacturers, 

2037 Continental and Commercial Bank Building, Chicago, III. 
My Deae Secretary McKay : Recently there has been brought to my attention 
a statement written in 1912 to the effect that approximately 95 per cent of the 
creameries of this country are unsanitary ; that approximately two-thirds of the 
cream used in the manufacture of butter is either unclean or decomposed or 
both ; and that three-fourths of the cream used in the manufacture of butter Is 
not pasteurized. 

I am unable to, speak with authority on this subject for conditions existing 
outside of the State of Michigan. I have, however, been engaged in the dairy 
business in the State of Michigan for the past 12 years and have come in con- 
tact with all creamery conditions as they have existed and are existing at the 



SANITARY CONDITION OF DAIRIES. 47 

present time. The statement as published could never have been considered as 
applying to the State of Michigan. It is so far removed from the actual condi- 
tions in vogue even in 1912 that any one at all acquainted with Michigan 
creameries could not have considered it in a seriou.s manner. 

The first two statements as to the condition of creameries and the cream itself 
are certainly gross misrepresentations. As to the matter of pasteurization, may 
say that the amount of cream pasteurized is increasing every year. A large 
portion of that used in the State of Michigan is being pasteurized at the present 
time, and I look to see the practice universal in the comparatively near future. 
Yours, very truly, 

A. C. Anderson, 
Professor of Dairy Husbandry. 



State of Iowa Dairy and Food Commission, 

Des Moines, April 7, 1916. 
Hon. G. L. McKay, 

Chicago, lU. 
My Dear Mr. McKay : We have yours of the 4th and are pleased to be able 
to advise you that we are certain that not 3 per cent of the creameries in Iowa 
are not in a sanitnry condition. 

Practically every creamery in the State is inspected by assistant commis- 
sioners as often as every six months, and in many instances more frequently 
than that. 

Where the buildings are old and dilapidated and can not be kept in good shape, 
they have been condemned and new ones have replaced them. This is why 
there are possibly three per cent of them that are not in good shape now. Many 
of this small per cent will be rebuilt within the next year. 

Wherever we have found that they are not in a sanitary condition notice has 
been given, and on the second call inspections have been made, and in some 
instances penalty assessed. This is where we have found people that through 
carelessness or negligence have not cleaned up. 

We know that practically all of the centralizers are in good condition, as we 
give them the same attention that we do the small creameries. 
Yours truly, 

W. B. Barney, 

Commissioner. 

Mr. LiNTHicuM. Who is president of your association? 

Dr. McKay. Samuel Schlosser. 

Mr. LiNTHicuM. In accordance with the suggestion of my col- 
league, Mr. Sloan, I would ask that we be permitted to file in the 
record the letters we have received from the heads of departments 
of a number of States. 

Mr. Pou. Without objection, that will be allowed. 

Mr. Sloan. The next speaker will be Mr. William T. Creasy, secre- 
tary of the National Dairy Union. 

STATEMENT OF MR. WILLIAM T. CREASY, SECRETARY OF THE 
NATIONAL DAIRY UNION. 

Mr. Creasy. As the secretary of the National Dairy Union I do 
not come here to object to or resist the passage of a resolution which 
will have the purpose of ascertaining important facts relative to the 
production and handling of American dairy and creamery products 
in a wholesome and sanitary manner. Nor do I, in behalf of those 
whom I represent, object to the appointment of a committee from the 
membership of the House not antagonistic to the producers of this 
country. We would be gratified if members of this committee were 
men who knew something of the problems of dairy production, han- 
dling, and marketing. Especially will we not object if this investi- 



48 SANITARY CONDITION OF DAIRIES. 

gation is made so broad, searching, and comprehensive that this, in 
many respects the most important industry of the country, be dis- 
closed not only in its actual conditions but its standing among the 
similar industries in other nations of the earth. Further, we would 
be pleased if this investigation would show the relative care, sanita- 
tion, and wholesomeness of this industry's products in comparison 
with those of other industries whose representatives are assailing 
ours. 

We are convinced from the enterprise and energy being exercised 
by a large portion of the dairj^ industries that there has been accom- 
plished during the last five or six years a great advancement and im- 
provement in sanitation and wholesomeness of the dairy products 
from the point of first production through the handling, distribution, 
and marketing of the final product, so that to those not antagonistic 
or prejudiced an investigation would be entirely unnecessary were it 
not for the following two important facts: 

First, there appears in the Annual Report of the Department of 
Agriculture for the year 1912. contributed hj the Bureau of Animal 
Industry, at page 334, the following remarkable statement: 

[From report of the Bureau of Animal Industry, 1012.] 
CBEAM INVESTIGATIONS AND THE NEED OF CEEASIERY INSPECTION. 

Investigations have been made of the sanitary conditions of creameries 
and cream-buying stations, also of the quality of the cream received and the 
methods used in its manufacture into butter, and the conditions under which 
cream is produced and prepared for market. 

A special examination of 144 creameries and cream-buying stations located 
in six different States showed that only eight, or about 5.5 per cent, were 
absolutely satisfactory from a sanitary standpoint. 

An examination of 1,5.54 lots of cream after being delivered to the cream- 
eries and cream-buying stations showed 113, or 7.3 per cent, to be of flrg^ 
grade; 484, or 31.1 per cent, of .second grade; and 957, or 61.5 per cent, of 
third grade. The third grade consists of cream that is dirty, decomposed, 
or very sour. High acidity in ordinary cream indicates either age or bad 
conditions surrounding its production, handling, or storage. 

An inquiry covering 715 creameries located in 6 States showed that only 
196, or 27.4 per cent, pasteurize their cream, while 519, or 72.6 per cent, do 
not pasteurize. 

The results of these investigations may not represent with absolute accuracy 
the creamery industry as a whole, but they are certainly not far out of the 
way. While some creameries are in good sanitary condition, receive good 
cream, practice pasteurization and other approved methods, and turn out a 
high-grade product, the number of such creameries is very small. Our inves-. 
tigation.s reveal the fact that 94.5 per cent of the creameries are insanitary to 
a greater <u- less degree ; that 61.5 per cent of the cream used is dirty or decom- 
posed, or both ; and that 72.6 per cent of the cream is not pasteurized, but is 
made into butter to be consumed in a raw state. In other words, millions of 
gallons of cream that has been allowed to stand in the barn, in the cellar, or 
in the woodshed until it is sour or decomposed is sent to the creamery, and 
without even being pasteurized is made into butter. Butter is usually consumed 
in the raw state and may carry pathogenic organisms for a long period of time ; 
but, aside from the danger of pathogenic infection, consumers should not be 
expected to eat a product from an insanitary place and made from material 
that is unclean and decomposed. 

We have been studying this subject for some years and are fully convinced 
that the welfare of the public, as well as of the dairy industry, demands that 
something be done to correct these unwholesome condtions. The best remedy 
is believed to be a system of inspection such as is recommended in an earlier 
pact of this report under the heading " Needed legislation." 



SANITARY CONDITION OF DAIRIES. 49 

Remarkable for two reasons — first, the very narrow and limited 
basis of fact ; second, the broad sweep and unwarranted conclusion. 
Your attention is called to the fact that the investigation was con- 
fined to 6 States out of 48 — to 144 creameries and cream-buying 
stations, there being now (>,000 creameries and probably 40,000 cream- 
buying stations in the Ignited States. The man who saw a sw^allow 
and declared that it was summer had nothing on the remarkable 
author of this extiaordinary report. There was an examination of 
1,554 lots of cream, said by the department to have covered a period 
of three months, which compared with the many millions of com- 
mercial lots of dairy products handled in that period gives the 
investigation all the stability of an inverted cone. 

The second extraordinary fact referred to is the comprehensive 
and elastic conclusion drawn w^here it saj^s : " Our investigations 
reveal the fact that 94.5 per cent of the creameries are insanitary 
to a greater or less degree." That conclusion might be drawn as 
against any line of industries, because it says to a greater or less 
degree. If we assume the maximum, let us inquire greater than 
what? (jr renter than 99 per cent or greater than 1 per cent? Less? 
Less than what? Less than 1 per cent or less than 50 per cent? To 
scientific minds this statement means nothing definite. To the aver- 
age mind, given in all the solemnity of a Government report, it is 
liable to be considered appalling. 

The second extraordinary fact is the resolution, almost sensational 
in its terms, which has not only been filed in the ordinary way in 
Congress, but has been scattered broadcast throughout the country 
and t^^herever sent has served to reflect upon the purity and whole- 
someness of the dairj^ products produced and handled in this country. 

It is to meet these two extraordinary and prejudicial documents 
alone that the investigation should be entered upon. 

I am convinced that if this committee wall grant an adjournment 
of this hearing for a period of about 30 days, witnesses w'ill be pro- 
duced from different States and communities of the country Avho will 
establish the following facts: 

First. That in dairy States of the Union there are, manv of recent 
origin, but all working at this time, effective laws goA'erning the 
supervision and inspection of dairies and creameries, and in practi- 
cally every case the laws are being effectively enforced. 

Second. We will show^ that of the commercial dairy products more 
than 60 per <;ent are pasteurized and that pasteurization is steadily 
increasing in every part of the country. 

Third. That the large majority of dairy and creamery products 
which enter into interstate commerce, w^e believe amounting to 75 
per cent is pasteurized. 

Fourth, we are convinced that no industry in this country having 
to do with the f)roduction and handling of human food has made 
an advancement in purity and sanitation equal to that of dairy and 
creamery products during the last five years. 

Fifth. That the state of purity and wholesomeness of commercial 
creamery and dairy products in this country is farther advanced 
than almost any country of the world. 

Sixth. We expect to show to some extent, at least, the antagonism 
and unwarranted attacks made by other industries upon this in- 
38540—16 4 



50 SANITARY CONDITION OF DAIRIES. 

dustry, which involves to the producers of this country a billion dol- 
lars per year, and an industry upon which the continued fertility of 
our now* fertile soils and the renewal of our depleted soils in this 
country largely depends. 

Seventh. We will at this time, as I merely suggest now, show that 
this is an industry to which there should be directed the most far- 
seeing statesmanship for the purpose of conserving and upbuilding 
rather than injuring and destroying. 

To this end, and calling your attention to the fact that here in 
the National Capital, on the 5th and 6th of May next, there will be 
gathered representatives from the industries of dairy products from 
throughout the States of the Union, men informed and skilled in 
their professions, who will be ready to appear before this committee 
and give testimony, I ask that further hearing hereon be suspended 
until a convenient date from the 6th to the 10th of May. 

In conclusion Avill say that yesterda5^ April 9. we asked the chief 
of the dairy division for a list of the 144 creameries mentioned in 
the report. This was refused for the reason that the information is 
considered of a confidential nature. On further inquiry at this de- 
partment it was stated that the investigation Avhich found 94.5 per 
cent of the 1-14 creameries insanitary was ordered in April. 1912, and 
completed July 1, 1912. the work being done l)v two inspectors in 
three months. Hence it follows that five inspectois could examine 
these same creameries in less than a month and this would show the 
conditions of these creameries at the present time. This would give 
the committee and the public much needed information which would 
be of great value in carrying on the investigation. "We believe the 
dairy division will do this and can have the information for this 
committee at its next hearing of from May 5 to 10. 

Mr. LiNTHicuM. May I ask Mr. Creasy a couple of questions? 

Mr. Creasy. Yes. 

Mr. LiNTHiCDM. You mentioned two facts; that is, that the Bureau 
of Animal Industry issued this statement, and then you also men- 
tioned the fact that I had introduced this resolution based upon that 
statement, and sent it broadcast over the land. 

Mr. Creasy. Yes. 

ISIr. LiNTHicuM. You did not mention the fact that any number of 
dairy papers published in this country had been keeping this matter 
before the public continually from that time until now. and even up 
until the 6th of February last have articles ai:)peared. telling of the 
conditions in the dairies : is not that a fact ? 

Mr. Creasy. I would like to sa}' this, in reply to your question, 
that that is one of the damages that has been done to the dairy in- 
dustry, not by these people trying to clean it up. It does not make 
any difference how big or how well you grow an apple: somebody 
else will want nicer apples, and that is the same way with the cream- 
ery business, and the injury done to the business is then it is taken up 
by those who are opposed to this industry, and using statements to 
injure the industry. That is the great danger. 

Mr. Cantrill. What do you mean by those opposed to the in- 
dustry? Whom do you mean? 

Mr. Creasy. I do not want to go into that to-day. 

Mr. Cantrill. I think the committee is entitled to that informa- 
tion. 



SANITARY CONDITION OF DAIRIES. 51 

Mr. Creasy. Well, it is the oleomargarine interests. Those are the 
interests. 

]Mr. LixTHicuM. Do 3^011 mean to sa^ that I, or anybody I have in 
association with me in this matter, is in any way identified with the 
oleomargarine interests? 

Mr. Creasy. No ; I do not say that at all. I say that as a member 
of the Pennsj'lvania legislature for 16 years, and passing a bill in 
that State that prohibits oleomargarine coloring, I have learned that 
there is a great deal of politics in this oleomargarine business, and 
it has really been fostered for years through political influences. 

Mr. Cantrill. Would a complete investigation of this question by 
this committee resolve itself really into a fight between the butter 
interests and the oleomargarine interests ? Is not that where it would 
land? 

Mr. Creasv. Well, of course. I thought the connnittee had seen, at 
the start, what was really behind this. It is the old fight over again. 

Mr. Cantrill. We had just as well lay all the cards on the table. 

Mr. Creasy. But I do believe that the right thing to do is to put 
each one on its own standing, as we do in Pennsylvania. Oleomar- 
garine is sold there, and w^e collect a hundred thousand dollars license 
tax from the industr3^ We do not permit them to color it, and we 
are backed up with that proposition by the labor people of the State, 
and they say it is better oleomargarine, and they buy it cheaper 
when it is not colored; and we believe that a great industry like 
the dairy industry of this country should be put on a basis where 
the people will knoAv where it is, so that attacks which are made as 
have been made all along — not that I accuse my friend, Mr. Linthi- 
cum, of being guilty of these things, but we believe from some of 
the information that we have — it was told to one of our men in 
Chicago that if we proposed to change the oleomargarine laws, that 
he was in a position to touch a button that would upset the dairy 
industry of this country. 

Mr. Cantrill. These magazines that Mr. Case quoted from — are 
they organs of the dairy industry or the farmers' interests? 

Mr. Creasy. They represent the creamery industry of the country. 

Mr. LiNTHicuM. Hoard's Dairyman is edited by ex Governor 
Hoard? 

Mr. Creasy. Yes; he is a man of production. 

Mr. LiNTHicuM. This situation, being as it is. as you say — these 
people attacking and this statement in the Department of Agricul- 
ture and you attacking my resolution — is it not better, therefore, that 
we have a committee to look into this thing and to determine Avhether 
the dairies and dairy interests of the country are on a good footing 
or not and to decide that question once and for all? 

Mr. Creasy. I have suggested here practically that, and we are in 
favor of an investigation; but we do not approve of the resolution. 

Mr. Garrett. The fight between the oleomargarine interests and 
the butter interests has been fought out before the Agricultural Com- 
mittee since 1912. has it not? 

Mr. Creasy. No. That is the last fight we had. 

Mr. Garrett. Am I wrong about that? 

Mr. Creasy. In 1912 the committee stood a tie, and a motion Avas 
made to refer the matter to the next session of Congress in December, 



52 SANITARY CONDITION OF DAIRIES, 

1912, and since that there has not been anything done in Congress 
that I know of. 

Mr. Garrett. It seemed more recent than that to me, but possibh' 
I have forgotten the exact date. 

Mr. Pou. The committee will now adjourn. 

(Whereupon, at 1.40 o'clock p. m., the committee adjourned subject 
to call.) 

Exhibit No. 1. 
[Niifionnl Pure Food News, November, 1915.] 

* * * 111 a piisteuriziiig creuniery in Chicasto we found men working over 
full tubs scraping the .suri)lus off with a stick. s(iueezing it with bare hands into 
lumps, and flopping it into empty tubs. 

Flaps of butter hanging from the tubs fell to the cement tloor and were picked 
up dripping with dirty water and put back into the tubs. We had just come 
in from the Chicago streets and our shoes were in the water in which the 
butter fell. It was iiasteurized butter. 

The girls in the print ro(»ni SQueezed off the little extra weight from the 
print on the scale and deftly added the finger excisions to the prints that were 
a little short weigiit, smoothing the handled butter cleverly with a knife. 

In this pasteurizing plant processed, renovated, and ladle butter was manu- 
factured. 

In the ripening vat dirt and dead flies were scattered over the surface of the 
pasteurized cream, thus reinfecting it. 

* * * * s= * * 

In another Chicago creamery, connected with another concern also pas- 
teurizing, I found an open sewer trap ejecting sewer gas in a corner of the 
lilant under the steps l(^'^ding up to the platform. Girls worked with their 
iiare hands in the jjrlnt room and one of them was coughing into the 
manipulated butter. There was no medical supervision in the institution. 

The same conditions are characteristic of hundreds of Illinois CTeameries 
and centralizing plants. 



Exhibit No. 2. 
[The Globe, New York, Sept. r.O, 1015.J 

* * * At the Fifteenth International Congress on Hygiene and Demog- 
rai)h.v. held at Washington, D. C, September 2.3. 24, 25, 26, 27, and 28, 1912, 
Dr. William H. I'ark, director of the research laboratory of the department 
of health, said : 

" The large amount of bovine infections in tubercular glands of the neck 
in both younger and older children is very impressing. This form of disease, 
if neglected, is apt to cause inipainiieiit of health and distigurement." 

He then presented figures tf» show that of 77 fatal cases of tuberculosis of 
children under .5 years of age, which had come under his notice, 11 of the 
deaths were due to bovine tuberculosis. 

Referring to the statements of Dr. Park, Dr. M. P. Ravenel, of the Univer- 
sity of \\'isconsin. which university, by the way, has done more to corrupt 
butter makers than any otlu'r temple of light in the United States, said, " There 
is now worldwide agreement that bovine tubercle bacilli can produce serious 
and fatal disease in human beings, and that these cases are seen chiefly in 
cliildren under the age of 16 years, and especially under the age of 5 years. 

" In addition to the fatal cases many children are infected with bovine 
tuberculosis, which do not prove serious at once. These must be taken into 
consideration in estimating the amount of human tuberculosis which originates 
in bovine tuberculosis. I lay .special emphasis on this, since in America 
more raw cow's milk is consumed than in any other country in the world." 

At the interstate conference on milk control, held at the New York Academy 
of iledicine, February •"» and 6, 1913, Dr. William H. Park said : 



SANITARY CONDITION OF DAIRIES. 53 

" We attack this problem in Now Y<>i-1< T'ity by examining many liundreds of 
cliililren and adults that liavc tul)prcnl()sis. our experience lu'ing the same as 
that recorded in Germany and England — that 10 i)er cent of the fatal cases of 
tuberculosis among children were due to bovine bacilli; that of all the children 
which were fed with raw dairy i)r(»ducts one-half died of bovine bacilli; and 
that about one-half of all Ihe pe()ple. younger children and oldei- children, that 
had gland tuberculosis had bovine infection." 

INFECTED BUTTER FAT.S.L. 

At the congress held in AVashingtou from which Dr. Park's .statements are 
quoted here. Dr. G. Sims Woodhead, University of Cambridge, said: 

■' It can undoubtedly be demonstrated that a considerable proportion of cases 
of tuberculosis of the intestines and of the lymphatic glands are caused by 
bovine infection (milk, pot cheese, ice cream, and butter). Such infection 
occurs especially in the early years of life and affects not only the intestines, 
with its associated glands, but also the Ijones. and even the lungs." 

It has been generally accepted that the milk from cows in which the udder is 
manifestly tuberculous contains tubercle bacilli and that the milk of one such 
cow mixed with the milk of 99 perfectly healtliy cows infects the entire batch. 

There is still considerable difference in the opinion of the amount of danger, 
if any, that attaches to the milk of tuberculous cows in which the udder shows 
no signs of disease, especially in such cases where there is no emaciation or 
coughing. 

PliOOFS ARE STAGGERING. 

Of six cows submitted to tlie most minute investigation none of them showed 
any disease of the udder during life that could have been possibly detected by 
a physical examination of the living animal, yet in one case one-quarter of the 
udder showed four tuberculous nodules. 

In the milk of three other animals tubercle bacilli were readily found. 

From 28 cases of pulmonary tuberculosis being treated in a hospital sputum 
was collected. Two of these cases yielded the bovine tubercle bacilli which 
produced fatal generalized tuberculosis of the bovine type when injected into 
calves and rabbits. 

Of 29 ca.ses of primary abdominal tuberculosis 14 yielded tubercle bovine 
bacilli. 

ONE-THIKD OF DE.VTHS DUE TO TUBERCULOSIS. 

Of 614 cases, 10 were children betw'een the ages of 1 and 3, 3 between the 
ages of 4 and 5, and 1 was S years old. Of these 14 cases, 6 died from gen- 
eralized tuberculosis, 2 died from tuberculosis peritonitis and tuberculous men- 
ingitis. 

A careful analysis of the cases in which the bovine tubercle bacillus was found 
showed evidence of infection through the stomach and intestines. 

At this congress the work of Dr. Delepine. of Manchester, was reviewed. Dr. 
Delepine demonstrated that tubercidosis other than tuberculosis of the lungs i.s 
responsible for a little le.ss than one-third of the total number of deaths attrib- 
uted to tuberculosis. All these cases, he holds, are due to food infection and 
aero-infection. These are his words : 

" Taking all evidence into consideration, it is possil)le to say, without fear of 
exaggeration, that not less than 25 per cent of the children suffering from tuber- 
culosis, under 5 years of age, suffer from tuberculosis of bovine origin, and that 
this rate is much lower than one based on probabilities would be." 



Exhibit No. 3. 
[The Globe, New York, Monday, Oct. 4. 1015.] 

* * * Now let us see what Dr. E. C. Schroeder, of the Bureau of Animal 
Industry, United States Department of Agriculture, says about dung. 

" From all our investigations we know that the commonest way for tubercle 
bacilli to pass from the bodies of tuberculosis cow is with their feces (dung)," 



54 SANITAEY CO^'DITION OF DAIRIES. 

Dr. Schroeder continues : 

" This fact, together with the common presence of tuberculosis among dairy 
cows and the frequency with wliich dung is found in the milk that reaches the 
consumer, is clear evidence that a considerable proportion of our dairy products 
are infected with tubercle bacilli." 

As long as the use of tul)ercu1nus cows is permitted l>y the State, the manner 
in which dairy products are distributed will insure that practically every mem- 
ber of the Iniman family is exposed to tuberculosis. 

These are his words : 

" Of 2.053 human bodies examined after death by European investigators, 
91 per cent showed lesions of tuberculosis." 

The United Slates rul)Iic Healtli and Marine Hospital Service found that 
among 172 samples of city mill: examined, 121 samples, or 70 per cent, con- 
tained a sediment after standing a few hours in the original containers, and 
that this sediment consisted in part of dung. The I'niversity of Wisconsin 
simply takes this dung out and refuses to pasteurize the strained cream. Latei- 
1 will tell you why it is a shuddering stoiy. The University of Wisconsin dairy 
school is a shuddering hole. Perhaps it will yet be stopped up with a bung 
supplied by public indignation. 

Referring to these dung facts, whicli can not l>e put down by a cry of " sensa- 
tional journalism," Dr. Schroeder says : 

" We know that it can be detinitely shown that about 40 per cent of all 
cows that react to the.tubercidin test, though they still retain the appearance 
of health, are actively 'passing tubercle bacilli." 

THE TRAIL OF THE TUBERCLE. 

For this reason alone tuberculosis among dairy cows is one of the greatest 
dangers to which public liealth is exposed, and every effort should be made 
by those wiio have the welfare of humanity at lieart to correct this great evil. 

Among 444 samples of l>utter and centrifuge slime, Drs. Herr and Beninde 
found 60 samples, or over 13 per cent, wliich contained tubercle bacilli. 

Dr. Broers from his investigation stated tliat 10 per cent of all the milk 
examined 1)y him contained tubercle bacilli. 



ExniRiT No. 4. 

[The Glol)o, New York, Tuesclay, Oct. 5, 191.5.] 

Concerning these established facts the words of Dr. Theobald Smith, whose 
ability t<» distinguish without error between different types of tubercle bacilli 
no one can question, are eloquent. 

At the international congress on tulterculosis in Washington Dr. Smith said: 
"A liberal estimate would make from one-fourth to one-half the cases of 
human tuberculosis, starting in the cervical and inessenteric lymph nodes, 
bovine in their origiiu This estimate, to which many have contributed, has 
])laced our knowledge concerning the infection from animal to man on a firm 
basis." 

TTBERCULOSTS MORE PREVALENT. 

An estimate of the annual di'aths in this country numbered among children 
due to bovine tubercle bacilli it must be remembered deals only with fatal 
cases of tuberculosis, and this is of the utmost importance because a medical 
milk commission, as a matter of plain duty, must fight against milk-born 
disease, irre.spective of its probable end in recovery or death. 

It is well to bear in mind when we think of this that tuberculosis, thougli it 
causes 10 per cent of nearly all deaths, irrespective of age, is a disease which 
has been proved by post-mortem examination to be greatly more prevalent than 
we formerly believed it to be. 

The evidence we have to prove that tubercle bacilli derived from cattle cause 
tuberculosis and fatal tuberculosis among human beings is direct and irre- 
futable. 

The evidence we have to prove that the milk from tuberculous dairy herds 
frequently contains living virulent tubercle bacilli is equally direct and irre- 
futable. 



SANITARY CONDITION OF DAIRIES. 55 

Exhibit No. 5. 
[The Globe, New York, Tuesday, Oct. 12, 101. ''•.J 

(Reports the proceed inj^s of the Wisconsin Butter Malcers' Association :it its 
14th annual meeting, Feb. 2, 3, and 4, 1915.) 

B. D. White, a butter maimer at Milwaul^ee, tlien told tlie butter nialcers 
that they should pasteurize their butter, and he also told them how to do it. 
******* 

Said White: 

"I want to tell you this: Making butter in the old. haphazard. Indifferent, 
miscientific way must cease if our creameries expect to remain in existence. 
The practice now in vogue of doping old, sour, stale, putrid, and sometimes 
rotten cream will not long prevail if pasterizing becomes a law. 

" I am opposed to the acid neutralization of rotten cream. Many l»utter 
makers have thrown up their hands in horror when the term ' rotten cream ' 
has been used, and they say : ' Hush ! We must not permit such terms to be 
used in connection with the creameries of this countrv.' " 



Exhibit No 6. 

[The Globe. New York, Tuesday, Oct. 19. 1915.] 

(Reports proceedings liefore a committee of the Wisconsin State Senate. 
Prof. E. C. Lee made this statement in support of a bill requiring all butter and 
cheese makers to l)e licensed.) 

" Gentlemen of the Senate, we have a large number of sjinitary creameries 
which are not in any manner affected as regards cleanliness by wJuit I or 
anybody else may sa.\' about them, but we have a still larger numb(n' of cream- 
eries that don't know what sanitation is. A license is needed for the control of 
the bad creameries. 

" Our butter disgraces the State. 

" We are now making one-sixth of all the creamery butter produced in the 
United States, but we are making butter and cheese which if labelled as coming 
from the State of Wisconsin would disgrace the State. 

" Many of these creameries are as dirty as they dare to be. and others are 
just clean enough to dodge the law. If we do not look to our trade Denmark 
and New Zealand will take it away from us. 

"We are sick of fining these creameries .$25. only to see them turn back on 
the very next day to tbeii- dirt. We have hundreds of factories here which 
should be condemned, but we have no power to condemn them. The dairy com- 
missioner is absolutely at their mercy as regards his ability to interfere with 
the rotten con<litious. against which we are here to complain. 

CAN NOT CONTROL ROTTEN CREAMERY. 

" Under the present imcontrolled situation which now confronts us we can 
not shut up a factoi-y or a creamery no matter how rotten it may be. We have 
no law which empowers us to resort to such measures. We have been talking 
about enforcing dairy laws for ten years, but all our talk has been futile. 

"Furthermore, we find ourselves uj) against a stone wall at every (urn. 
Here is a creamery owner who has just told you that he will not submit to any 
interference in his 2(» factories by any State official. This man has been 
arrested on numerous occasions for maintaining imsanitary conditions. On 
every occasion a jury of farmers pronounced him not guilty and acipiitted him. 
only to make a laughing stock of the authorities. 

" It is because of dirty competition that we are now making a lower (piality 
of dairy products than we ever made before. The proposed bill is absolutol.v 
e.ssential in order to protect the creamery interests of this State." 

* * * * :;.- 4: « 



KxHHJiT No. 6A. 

IThc C;iol).>, New York. Tuesday, Nov. 9, 1915.1 

t- ■■:■■ ***** 

The following (Ies<i-ij)tiuii of just what was discovered reveals the reaisons 
for pasfeui-izatinn of nil liutit>r. regardless of where it may be produced or by 
whom. 



56 SAlSriTAEY CONDITIOlSr OF DAIRIES. 

At :ill of the skimming- stations the milk, uniced, was hanled in liy the farmers 
to these stations, weighed and dumped into uncovered vats from which it was 
pumped into a separator. After the cream had been removed the skimmed 
millc was pouivd into other vats. 

SUGGESTS A FLY STOCK FAliJC. 

There were no screens and no vat covers in an.v of the skinuiiing stations. 
The flies were so thick, as they naturally would he. that I could not under- 
stand ho\\- the men could work among them. Dead flies and living flies were 
in the cream, on the floor, on the walls, and on the ceilings in such numbers 
as to suggest a fly stock farm. 

The man in charge of one of the stations confessed tliat he had repeatedly 
begged for improvements that would prevent the disgusting exhibition wit- 
nessed by us but that no attention was paid to his reconnnendalions l)y the 
owners of the station. 

At one of the stations we arrived at the b«»wl of the sepai'ator was being 
removed from its cup. It contained large deposits of crushed flies, slime, and 
dung. Filth was everywhere on exhibition. 

The surrounding l)arns that supplied the skimming station with milk were 
loaded with last year's manure, which lay rotting on the floors and in the 
gutters behind the stanchions. 

In one dairy a cesspool of fllth had collected under the rotten floor. This 
filth splashed up between the boards as we stepped on them. Cobwebs were 
hanging on the rafters a foot in length, and there was only one window for 
ventilation purposes. 

In many places plough horses were stabled with the cows. In one place 
the cows were stabled on the second floor of the barn as well as on the base- 
ment floor. Filth in solution dripped down through the ceiling from the floor 
above. In one barn in the room next to the milk house was discovered the 
decomposed carcass of a premature calf that had been thrown to the pigs. 
The conditions were revolting beyond belief. 



Exhibit No. 6B. 
[Tho Olobo, New York, Tuosda.v. Xov. 10. UM.-.] 

:i: it: * * * * * 

The Minnesota butter and cheese makers at their meeting in Minneapolis 
last week showed their aggi'essiveness by the action they took in passing some 
important resolutions. 

Perhaps one of the most important resolutions passed was their recommen- 
dation of a compulsory pasteurization law. 

This, indeed, indicated that the Minnesota boys sire alert, especially since 
pasteurization was not even mentioned at their meeting a year ago. It shows 
the trend of the times. 



IvxHinrr .No. <>(". 
I The Commerciiil .Vppcal. Jlar. 14. 1!HC.. | 

^Irs. L. O. writes: 

"I would like to see you take ui) tlie sul).ject of " liib'.-itular milk" and its 
dangers. I am trying to arouse a desire for State milk insjiection — especi illy in 
the .small towns. In the small towns we have no inspection of <m(ws or dairies. 
Several months ago our baby, aged 11 months, developed tubercular glands — 
due to milk from a cow afflicted with a tubercular udder. The owner of the 
cow was treating the afllicted part, but he says he (li<l not realize it was 
serious or tubercular. I feel that something ought to lie done to fdncate peoiile 
along this line, and that States that have no laws in regard to cattle inspection 
ought to wake up. I am writing to you in the hoi»e (hat yfu will do what you 
can to help us mothers save our babies." 



SANITARY CONDITION OF DAIRIES. 57 



You tV«'I outrasjed. and rightly so. Ymir cliihl hua i»et-u infected with tuber- 
nilosis. It is i)r()l)al»le that the <iisease will he fure<l and never return. We 
hope so. and not withciut reason Itased on expei'irnee. But we can not forget 
that Von HeliriUK and others of the world's authorities hold that consumption 
in crown jieople start as glandular tuberculosis of childhood. 

AVhat are you piins to do about itV Of course you will give your child the 
best of care that he may throw off the disease and grow sturdy and stroufr. 
Rut what besides will you doV You mijrht sue the ndlk dealer. If you did you 
jaobably would win, not enou.trh to compensate for the harm done— that is 
lieyond hope — but enough to iilace as a trust fund for the boy against the 
hazards that his infection may entail. 

The milkman tells you that h(> did not know that a cow with tubercular udder 
could infect babies who drank her milk. I think he did know. But if he did 
not, whose fault is \{'f The fact has been stated millions of times. Every news- 
paper has said it. Every farm paper has said it. It is a matter of common 
information. And a milkman is sui)posed to know something about his business. 
Courts have decided that where a man gros.sly violates the known laws of health 
and liy doing so l)rings disease cu- death to his customer or neighbor he is 
responsible for the harm he does. 

You say you are going to agitate for laws to protect the babies of other 
mothers against the crime conuiutted against your baby. More strength to you. 
I'ou will find that the jieojile who make money out of dealing in sick cows will 
spend a good deal of money to defeat your law. Y'ours is not the first baby 
thus infected. You are not the first mother who. from sad exi>erience. has cried 
out for ])rotection f(u- liabies. Y'our cry will not be without effect. You m;iy 
not get the law you want, but your cry will contrilmte to public sentiment, 
whicli in time will jirotect the babies of your State. Therefore, be not faint- 
hearted. 



Exhibit No. 7. 

[("Iiicajro Daily Produce. Nov. 2o. 1915.] 
******** 

I am not going to offer up any excuse for a lot of bad conditions that do exist 
in the Wisconsin creameries, and tlie same will apply to tlie creameries of all 
other States. There is poor cream produced on many of the farms in Wisconsin: 
poor cream is taken in at a great many of tiie creameries and made into pooi- 
butter. T believe I am safe in saying that 90 per cent of the creameries of the 
State do not pasteurize. 



Exhibit Xo. 8. 
fCIiicaso Daily Produce. Aui;. 17. lOl."..] 

:J: ^ ^ :ii ^;: :(; >|; :^ 

The introduction of the hand separator opened avenues for poor cream way 
beyond the possibilities of the old gravity system. For example, 90 per cent of 
the hand separators in daily use throughout the country receive improper care, 
and on many farms the cream is allowed to accumulate from 3 to 10 days, ex- 
posed to all sorts of contamination, without proper methods of cooling before 
it is hauled to the creamery. The result is inevitable — a poor grade of butter, 
for which is received a correspondingly poor price. 

Last year G3 per cent of the butter made in Minnesota was classed as seconds 
and thirds, and butter of these grades is not considered of high enough quality 
to satisfy the taste of the average consumer. 



ExHiBrr No. 9. 
[Rural Weekly, St. Paul, Minn., Nov. 4. 191.5.] 

« =:: * * * * « 

" The butter produced in St. Paul and Minneapolis is not fit to eat." 
The statement is based on an interview with Prof. T. L. Haecker, head of 
the dairy department of the University of Miimesota. 



58 SAXITAEY COXDITION OF DAIEIES. 

The New York Globe article quotes Prof. Haecker as saying : 

" The butter produced in St. Paul and Minneapolis is not fit to eat. It comes 
from the centralizers of those cities, and these centralizers are a menace to the 
dairy industry. I have fought them for 25 years. I have never been able to 
tolerate a condition where a few men outstretch their hands and say, ' We will 
give you such and such a price for your milk and cream. You can either 
take our offer or let the stuff rot on your hands.' 

" Men and women who will pasteurize skinnned milk for their hogs and 
neglect to pasteurize milk, butter, and ice cream for their children, deserve to 
be classified with the hogs. 

" If they understood what we who are said to occupy the higher places under- 
stant concerning the dangers of raw dairy products, Congress would pass a law 
overnight forbidding the manufacture of butter except pasteurized butter for 
interstate commerce and all the milk of the country would have to be pas- 
teurized before its consumption." 

" The only solution of the butter problem is cooperative creameries," said 
Prof. Haecker. Saturday. " We have (JtM) now in Miimesota. They represent 
60,000 farmers. At these places, equipped with UKjdern machinery and run 
by the farmers themselves, the only good, pure butter is made. 

" At the cooperative creameries the cream for the butter <'omes fresh from 
the cow. It is not several days old as at the centralizers. 

"Take one centializer. for instance, in St. Paul. I happen to know that at 
this place cream of all ages is used. Sometimes it is one day old, sometimes 
five days, and sometimes older. It often takes a long trip, generally in cans 
not free from germs. Then it is all dunijied into one big lot and the butter made 
from that. 

"Isn't that awful? Pasteurization wouldn't even help that condition. You 
can't pasteurize cream after it is too old. It coaguhites then, and pasteuriza- 
tion is impo.ssible. 

******* 

" Some day we hope to organize all of the cooperative creameries in Minne- 
sota into one big body. Then we can have a central bureau in St. Paul and 
handle our products. 

" Here at the university we are educating all our young men into the cooper- 
ative creamery idea. We are teaching tliem tlie doctrine of pasteurization. 
We hope to get a law passed that will make pastein-ization compulsory. We 
did get a law passed that made the centralizers quit discriminating. They had 
a trick of paying farmers more for their cream when the man lived near a 
cooperative creamery than when they lived at a distance." 



ExHiBrr No. 10. 
I Butter, Cheese and Etrj.' .Journal. Milwaukee, Wis.. Dec. 8, 191.5.] 

Public sentiment when once thoroughly aroused can not be dodged or sub- 
dued, and just now the public wants pasteurized butter; later on it will demand 
butter made from cream iu which no dope has been used. Mark our word, the 
time is coming. 



Exhibit No. 11. 
[Hoard's Dairyman. Fort Atkinson, Wis., Feb. 11. 1916.] 

J. A. Gamble, milk specialist. United States Department of Agriculture, 
states : 

" Milk is so constituted that the eye can not detect careless handling to 
which it may have been subjected, and so its quality can not be determined. 
When purchasing many other commodities the eye assists the purchaser in 
selecting the desired grade. Hence we see the actual need of some one to 
ascertain quality in milk for the information of the consumer, so that he can 
be sux*e of getting quality in milk when quality is sought." 

****** * 



SANITARY CONDITION OF DAIRIES, 59 

Exhibit No. 12. 
[Chicago Dairy Produce, Nov. 2, 191.5.] 

Tuberculous cattle are kept on one farm. The milk or cream is brought to 
the creamery, skim milk or buttermilk is taken home by other patrons as feefl 
for the various animals, thus spreading tuberculosis over the entire conmiunity. 
In one community, where a study was made of such a problem, only three 
herds were found to be free from tuberculosis. * * * 

The by-products are not the only substances that offer means of spreading 
disease. * * * -\Yg know that some investigators found that out ot 
1,233 samples of butter examined 163, or 13.2 per cent, were found to contain 
these organisms. * * * 



Exhibit No. 13. 
IThe Forecast, December, 1915.] 

4: * * * * « !(: 

There are at present no laws requiring the pasteurization of cream for butter, 
and consequently no official inspection of the process, without which it can not 
be depended upon to accomplish its purpose. Iowa tried to get such a law last 
year but failed. Most of the butter makers in the States are said to be in 
favor of pasteurization, however, and it is expected that the bill will pass at 
the next session of the legislature. It is further pi-oposed to establish a trade 
mark for Iowa butter, and no creamery will be allowed to use it unless its 
product is pasteurized. 

While insisting that its milk should be pasteurized, the American public has 
been strangely indifferent to the dangers of butter made from unpasteurized 
cream, although there is not the slightest doubt that any disease carried by 
milk can also be carried by butter. 



Exhibit No. 14. 

I The Micliigan Dairy Farmer, Detroit. Mar. 1. in].">.] 

C. V. Jones, State dairy inspector, says : 

" The dairy herd should be inspected periodically by a veterinarian to deter- 
mine their soundness, and no animal suffering from contagious disease, es- 
pecially disease of the udder, should be allowed to contribute to the milk supi)ly. 
It would be almost impossible to overrate the importance of excluding tuber- 
culous cattle from herds contributing to the public milk supply, particularly 
where milk reaches the public in its raw or unpasteurized state. The dairy man 
who would gain the confidence of the milk consumer, will have his dairy herd 
inspected at intervals, and apply the tuberculin test to all of his cattle, and 
any animal that reacts must be taken away from the rest of the herd. Authori- 
ties on diseses of animals are pretty much agreed that ' bovine tuberculosis ' 
may be, and has been, transmitted to humans through the publif' milk supply. 
Dr. H. W. Conn, Professor of Biology, and Bacteriologist of the State of Con- 
necticut, says, ' That so long as tjie cows that furnish milk to the public are 
not tuberculin tested, the public is in a constant source of danger from 
tuberculosis.' 

" The udders of the cows should be watched carefully, and when there are 
any signs of infiammation or disease, or where there is an appearance of gar- 
getty or bloody milk, the animal should be excluded from the dairy herd, and 
her milk discarded \mtil she has completely recovered. * * * " 



Exhibit No. 15. 

[Chicago Dairy Produce. Feb. 22, 191G.] 

The poor-ci'eam question has received the usual amount of attention at the 
various conventions during the past winter, but we havp failed to hear any 
plan suggested or adopted or any kind of action taken tliat gives promise of any 



60 SANITAEY CONDITION OF DAIRIES. 

change for the better for this year. All alike seem to recognize the seriousness 
of the situation and the necessity for doing something, but that is as far as it 
ever gets. We go on and on in the same old way. As it is impossible for any- 
thing to stand still, and as we must progress or go backward, it seems we are 
following the latter course, for our butter product is gradually growing poorer 
and poorer each year. 

To those who are in a position to note this gradual change for the worse, and 
who see nothing of a decisive nature being done to remedy the condition, the 
situation is indeed alarming. They are asking themselves where will this all 
end. That there must be an end all will agree. Conditions can not go on and 
on as they are now. There must be a change of some kind toward progress, 
and whatever it is that will cause this change must be something of a serious 
nature because no small thing will bring it about. 

The liutter makers and creamery managers have become so accustomed to 
this continual cry of poor cream and poor butter that they evidently do not 
regard the situation seriously any longer. Their butter continues to sell and 
upon an active market brings fairly good prices ; but they rarely if ever reach 
the top prices, and in a dull, draggy market their butter is liable to sell (if it 
sells at all) at several cents below what good butter is bringing. 

It is evident that the butter makers and creamery managers do not regard 
the situation seriously or they would shake off the lethargy that seems to have 
overcome them and do something. During most all the conventions held this 
winter l)ut little has been said about this important sub.1ect and no action taken. 
The matter has been mentioned in the resolutions, but resolutions of themselves 
have never got anything yet. Action is necessary, and that action should be 
quick and decisive. 

We predict now that the butter makers and creamery managers ai'e some 
time soon going to awake to the fact that this poor-cream question is not a 
dead question by any means, and that they will have to take .some kind of action 
to protect the quality of their product, wheflier they want to or not. 



K.rHiHiT No. 16. 
|("liicaso Dair.v Produce, Fob. 15, 1910.1 



There is no question but what there are butter makers in the Wisconsin 
creameries (and in creameries of all the States, for that matter) who should not 
be allowed to operate creameries, but under the laws there is no way to keep 
them out or to turn them out after they are once in, and the new law in Wis- 
consin makes it possi])le for the cduunissioner to control this matter by refusing 
to grant a license. 

Again, there are many creameries that are unsanitary. They need changes 
and repairing that will make it possible to make a better product than they 
have been making, and the new laws lay down explicit directions of how these 
creameries must be improved and arranged to meet the requirements. 

Surely no butter maker or creamery manager can object to having his 
creamery improved in this way. 

Viewed from our standpoint, after hearing the provisions of this new law 
and its rules and regulations discussed, we believe the law to be a good one. 



Exhibit No. 17. 
[Chicago Dah-.v Produco, .Tan. 11, 191f>.] 

Address by H. C. Davis: 

" * * * I have seen, and no doubt you all have, butter being sold out of 
a soap box, apple box, or some such receptacle. It was being handled with 
such carelessness that it would be all out of shape. Wranoers would become 

dirt.v from much handling. * * *"' 



SANITARY CONDITION OF DAIRIES. 61 

Exhibit No. 18. 

[Ilo.irds Dairyman, Fort AtkiusoD, Wis., Mar. 17, 1916.] 

TUBERCULIN ACCREDITED HERDS. 

For years Hoards Dairynmn has urged the necessity of breeders and dairy 
farmers freeing their herds from tuberculosis. When tuberculin was discov- 
ered as a diagnostic agent for bovine tuberculosis, we readily saw its value 
to the live-stock raiser. There are two good reasons why a breeder or dairy 
farmer should free his herd from tuberculosis. First, it is expensive to feed 
and care for diseased animals. He can not afford to do it. Second, it is 
wrong for him to sell milk from tuberculous cows. He should be interested 
in the human side of the subject, as well as the economic. 

The insiduousness of tuberculosis has not permitted him to see quickly his 
own interests or the interests of others. In other words, tuberculosis is a 
slow working disease and its results are not quickly observed. 

The time has come when the buyers of cattle and consumers of dairy prod- 
ucts are paying more attention to the question of tuberculosis, and this is 
leading tho.se engaged in the live-stock industry to view the subject in a dif- 
ferent manner. All breeders are beginning to realize that it is to their 
interests to have their herds purged from this scourge. 

The State of Wisconsin is going to cooperate with the breeders and dairy 
farmers through the office of the commissioner of agriculture, and establish 
tuberculin accredited herds. Commissioner C P. Norgord has sent us the 
tentative plan which he expects the live stock sanitary board will adopt for 
the prosecution of this work. On page 361 will be found the outline of the 
plan. If anyone has any suggestions which will make this work more effec- 
tive, his comments are invited. It is the beginning of a splendid work and 
we heartily commend it. 



Exhibit No. 19. 
[Chicago Dairy Produce, Sept. 7, 1915.] 

BUTTER FRAUDS CHARGED. 

Nine arrests were made in Br<.»oklyn. N. Y.. Thursday of last week by Federal 
authorities, alleged butter frauds being charged. Those arrested entered pleas 
of not guilty. 

A news report from Brooklyn states that those arrested are charged with 
unlawfully manufacturing and offering for sale butter that has been adulterated. 
In the office of the United States District Attorney Melville J. France it is said 
that there is a trust back of the alleged violators of the Federal law, and that 
it has been doing business since August 15. 1913, especially in Brooklyn. 

The complaints were made by William D. Allen, jr., special agent of the 
Internal Revenue Department at AVashington. Assistant United States District 
Attorney Henry Ward Beer, who has charge of the prosecution, said he is de- 
termined to break up the trust. 

According to Beer, the agents of the alleged trust have driven legitimate 
dealers of farm products out of business by underselling them with inferior 
products. It is alleged that originally good butter is bought and melted, then 
mixed with water, after which it is frozen and cut into prints and sold as real 
butter, in pound and half-pound packages. 

The United States statutes required under 16 per cent of moisture. Some of 
the adulterated butter of the trust is alleged to run as high as 48 per cent 
moisture, and is sold at from 3-5 to 40 cents a pound. 



Exhibit No. 20. 

[Chicago Dairy Produce, Oct. 19, 1915.] 

(By staff correspondent. New Y'ork, Oct. 16,) 

Again this week thert> was discovered here l>utter containing excessive moist- 
ure by the Government agents, and the stock was i-eturned to the respective 
creameries and the creamery owners fined. Tliis overwatered butter found was 



62 SANITARY CONDITION OF DAIRIES. 

not the make of just one creamery, imr did it all come from the same State, but 
it did come from the best dairy States in the Union. 

Inasmuch as the Government agents have found so much excess moisture 
stock the past few months, they are inclined to be more active, and go out of 
their way to look for trouble, and they certainly have stirred up trouble of a 
mighty expensive nature for quite a number of creameries of late. Indeed, the 
situation is most serious. 



Exhibit No. 21. 

[Chicago Dairy Produce, Feb. 1, 1916.] 

* * * * * * * 

The excess-moisture trouble is not a new oue by any meaus. Last summer and 
early fall, wlien 10.000 or more tubs of good table ]>utter were being exported 
weekly to England, the amount of excess-moisture butter discovered was not 
only surprising but appalling, and quite a number of concrete instances were 
given in these columns — oue being a lot of storage butter which had been tested 
by a couple of the exporters and refused because it was excessively watered, 
and the holder was fully aware of the fact, but held on to it, and has no doubt 
since disposed of it to innocent and unsuspecting buyers, who in turn were 
fortunate enough to find outlets without interference, simply because the in- 
spectors didn't happen to show up and run across that particular lot of butter. 
Exporters were greatly discouraged, as so many of their purchases had to be 
turned back after moisture test has been made, thereby necessitating rebuying, 
which took up additional time, etc. Threats were made at the time to Expose 
certain lots, and it is not at all unlikely that the Government came into pos- 
session of facts concerning the make of certain creameries through some such 
source. For weeks and weeks at a stretch all the dairy organs discussed the 
excess-moisture question, during which time a number of creamery men who 
had been heavily fined were exposed: Init it is the same old story — some butter 
makers think they have to sail right along the dividing line to hold their jobs, 
and others deliberately take chances, it seems. 



Exhibit No. 22. 
[The Creamery .lournnl. Mar. 1. 1016. 1 
******* 
The following method of controlling moisture in butter has been successfully 
used, and is a safe and reliable way. To operate this method, the pounds of 
butter fat in each churning must be known, and the amount of butter expected 
figured. After the butter is churned, washed, and well drained, it is worked 
from two to four revolutions and drained well again. The salt is added and 
the butter worked until all free water in the churn is taken up and incorporated 
in the butter. The moisture test is then made and the correct pounds of water 
added to bring the moisture to the desired per cent. For instance, a churn con- 
taining oOO pounds of butter fat and 3 i)er cent salt added : If the moisture test 
is 14 per cent, and 15.8 per cent is desired, the difference, or 1.8 per cent, of the 
total amount of butter would have to be added. Figuring 16 per cent moisture 
as a standard, and .3 per cent salt, 597.4 pounds of butter would be expected, 
and 1.8 per cent of 597.4 is 10.75 pounds of water to be added and worked into- 
the butter. The butter is worked until all water is incorporated, and the official 
moisture test is then made from the finished product. 



Exhibit No. 23. 

[Hoard's Dairyman, Mar. 3, 1916.] 

MOISTURE IN BUTTER. 

Please state how the creameries control the moisture content of their butter, 
or how they get the desired amount. 

G. S. S. 
Coshocton, Ohio. 



SANITARY CONDITIOX OF DA1E1E.>3. 08 

Moisture in l)iUtt'r is contrulled by U'ini>ei*atun>. I'.y iliurning cream at a 
high temperature and using wash" water that is not too cidtl it is an easy mat- 
ter to incorporate in tlie butter all tlie moisture the law will allow, which nuist 
be less than 16 per cent. 

The tinip has come when the butter nii'.lver must k.iow tlie amount ot moi.sture 
in the butter manufactured by him. It is necessary now in all well-organized 
creameries to have a moisture test. The days of guesswork are gone, and 
butter making requires exactness. 



ExHir.iT Xo. 24. 
[ChicaKO Dairy Proclucc, Nov. 1.5, 1915.] 

All over the country thei'e is a movement and a demand for purity in all 
food products and a demand for State or Government action or laws to insure 
purity in all foods. The action taken in Chicago will be followed by similar 
action in other large cities ; and very soon we will hear of the same demand from 
the other cities and towns and villages, and if there is any reason for suspecting 
impurities, laws will be made that will require the action nhich all handlers 
and manufacturers of food products should take without the force of law. 

By grading and pasteurizing the butter industry can remove all the ground 
that may now exist as a basis for a campaign that otherwise will do this 
product immense harm. 

We need to get the idea of and the necessity for pure dairy products more 
prominently before our minds. In a communication sent out last week, the 
Agricultural Department is calling attention to criticisms from Great Britain 
of cheese recently exported from the United States to that country. Our cheese 
makers are accused of making cheese with an abnormally high water mark 
and a consequently poor quality and have created a situation which, the depart- 
ment claims, is probably as bad as that created some years ago by the manu- 
facture of filled cheese. 



Exhibit Xo. 25. 

[Hoards Dairyman, Dec. 24, 1915.] 

MOISTURE CONTENT OF CHEESE. 

HoARu's DAiuYiiAN : In your issue of October 22 we read an article by 
C. F. Doane relative to the moisture in cheese. We thoroughly coincide with 
Mr. Doane that there should be some limit as to the amount of moisture put 
into full-cream cheese. 

We view with a good deal of alarm the deterioration in the keeping qual- 
ities of Wisconsin cheese. The competition among factories is so severe that 
makers are working for yield to make good enough cheese to get rid of it, 
and without a general moisture test lot there can he no relief. We believe 
38 per cent moisture is ample, that more moisture than that will not be a 
good curd, suitable for curing or keeping qualities. 

We have noticed in the last year or two that the excessive moisture has 
turned good curd acid to sour, made it bitter, mushy, anything but good goods, 
and the action of the factories and makers in paraffining cheese the same day 
they take the cuimI from the hoop, or the next day, to hold the moisture in the 
curd has affected the quality. We regret to say that clear evidence is in almost 
every dealer's hands to show that some manufacturers, not satisfied with 
dipping in hot paradin the cheese once, do it two or three times for the pur- 
pose of adding weight. Xo cheese should be paraffined within four or five 
days, or until the first process of the evaporation and curing lias taken place, 
so that the color is set. We believe there should be a State law prohibiting 
excessive moisture in cheese and the paraffining of the raw product too early. 

Davis Bros. Cheese Co. 



64 SANITARY CONDITION OF DAIRIES. 

Exhibit No. 26. 

[Cliicago Dairy- Produce, Jan. 25, 1916.] 

The butter makers are not the only ones who are having moisture troubles. 
At the Wisconsin cheese makers' ronvention last week excessive mcflsture in 
cheese was one of the main questions discussed. Excessive moisture in cheese 
was condenmed as severely as it evpr was in butter. The cheese makers have 
the advantage in that no penalty attaches for too much moisture. They can 
put in 44 per cent of moisture, and even if the Government officers knew of 
it, they would say nothing. It is not wor.se to put too much water in butter 
than it is to put it in dieese, but the law seems to look at it differently. 



Exhibit No. 27. 
[Chicago Dairy Produce, Mar. 7, 1910.] 

IMauy of our creameries have undertaken cream gi-ading, and have had to 
abandon it for various reasons, but no doubt they appeared to be good and 
sufficient to the creameries interested. It is possible to secure satisfactory 
results along this line, but .so far rlie ninnber of creameries wliich have been 
successful in grading cream liave not been enough to materially influence the 
quantity of under-grade butter made. Sf>me creamery operators .seem con- 
vinced that they can not be successful in undertaking to grade cream indi- 
vidually. If so, there is one way left to them along this line, and that is by 
undertaking cream grading collectively. This lias been attempted in some 
sections and has proven successful, but whether or not it will accomplish the 
end sought, I am unable to say. If. however, we can not improve the quality 
of our cream and butter tln-ough cooi)eratiou of this sort, we must either 
.secure such results througli legislation or else lower our butter standards. I, 
for one, should be sorry to see our standards for butter lowered, and I believe 
that most of our liutter makers and creamery operators feel the same way. 
But unless this is done we must find some way to improve the quality, and. as 
I have pointed out, there seems to be but one or two ways open to accomplish 
this — one by paying for quality, and the otlier by legislation. 



Exhibit No. 28. 
[Chicago Dairy Produce, Mar. 28, 1916.] 

* * * * * :;: * 

We are all in favor of the most th<irough investigation that can be made ; 
it will be the best thing for the dairy and creamery industries that has occurred 
in 20 years. It won't cost them a cent, and they can demonstrate to the 
American people the true conditions, as well as the wonderful progress that 
has taken place in recent years. 

J. J. Fakrell, 
President NatUmal Crcnmery Buttermakers' Association. 



Exhibit No. 29. 
[Hoard's Dairyman, Mar. 10, 1916.] 

if * * * * * * 

Butter, like Caesar's wife, should be beyond suspicion. Therefore I w'ould 
favor a Federal law making the pasteurization of cream for butter making 
compulsory where the butter was intended for interstate traffic, unless the herds 
were certified to be free from tuberculosis. Such a law should apply to dairy 
butter as well as creamery butter. 

* * « . » * * « 



SANITARY CONDITION OF DAIRIES. 65 

Exhibit No. 30. 

rnoard's Dairyman, Mar. 31, 1916.] 

DAIRYMEN FOR INVESTIGATION. 

Congressman Linthicum, of Maryland, has introduced a resolution in the 
House of Representatives requesting that the Speaker appoint a committee of 
five Members, whose duty it shall be to investigate the sanitary and other 
conditions of the dairy industry. It is the purpose of the resolution to deter- 
mine whether it is feasible to establish Federal inspection, in cooperation with 
the States, of dairies, cheese factories, creameries, and milk bottling plants. If 
it is found that the Federal Government should establish an inspection system 
this committee shall determine the most economic method of inaugurating and 
enforcing -it. 

Hoard's Dairyman can see much good in a movement of this kind, provided 
capable and sincere men are appointed on this committee. There is no question 
but that there is opportunity for the Federal Government to assist the State 
governments in securing a higher quality of dairy products. The time has come 
when the slovenly and do-not-care milk producer must go out of business and 
permit the dairymen who produce wholesome dairy products to enjoy a larger 
market and receive a better price for them. One of the great drawbacks to 
the dairy industry has been those who have taken no pride in their work and 
have been willing to sell unwholesome milk. They have not only been the 
means of curtailing the consumption of dairy products, but have depressed the 
prices of butter, cheese, and milk and produced a prejudice in the minds of city 
consumers against dairy products to the great hurt of the industry. In the 
make-up of such a committee there ought to be included two or more men who 
are thoroughly posted as practical dairymen. If they can not be found among 
Members of Congress, then provision should be made to select dairymen of 
understanding and integrity outside of Congress. 

Dairy products are the most nutritious and economical foods on the markets, 
and if the consumer knew their value and could always be assured that they 
were wholesome the consumption would be greatly increased. The consumer 
must be taught the food value of dairy products and that a reasonable price 
must be paid for them when they are produced in the right way. An intelli- 
gent, comprehensive Federal inspection of dairy products and conditions under 
which they are produced would be of material assistance to the good dairymen, 
as it would provide a larger and a better market for dairy products. 



Exhibit No. 30A. 

[Chicago Dairy Produce, Apr. 11, 1916.] 

Ask an Investigation. 

We are heartily in favor of the appointment of a committee by Congress 
whose duty it shall be to investigate the conditions of the creameries through- 
out the country. In fact, we believe it has become a matter of necessity for 
the protection of the dairy and creamery industry that this committee be 
appointed. 

The dairy and creamery industry owes it to the consumers of butter that 
their product be given a clean bill of health or else condemned and ordered 
off the market. 



Exhibit No. 31. 

[Twenty-fifth report, Bureau of Animal Industry.] 

The Frequency with which Dairy Products Contain Tubercle Bacilli. 

The truest test of the measure in which the public is exposed to tubercle 
bacilli from bovine sources is the frequency with which tubercle bacilli occur 
in dairy products. Without reviewing earlier investigations or those made 

38540—16 5 



66 SANITARY CONDITION OF DAIRIES. 

in foreign countries, four comparatively recent investigations made in America 
sliow liow common is the occurrence of virulent tubercle bacilli in milk. 
The largest of the four investigations showed that 15, or 6.7 per cent, of the 
223 samples of milk contained tubercle bacilli. The milk was obtained from 
102 dairies, among which, 11, or 10.7 per cent were distributing infected milk. 
The second investigation showed that 2, or 2.7 per cent, of 73 samples of milk 
contained tubercle bacilli. The third investigation showed that 2, or 5.5 per 
cent, of 36 samples of milk contained tubercle bacilli. The milk was obtained 
from 26 dairies, among which 2. or 7.7 per cent, were distributing infected 
milk. The fourth investigation showed that 17. or 16 per cent, of 107 samples 
of milk contained tubercle bacilli, and that among 8 samples of commercially 
pasteurized milk 1 was found that contained live tubercle bacilli. 

The four investigations taken together show that among 439 samples of 
milk, 36, or 8.2 per cent, were infected with live, virulent tubercle bacilli. 

The fact that 1 out of 8 commercially pasteurized samples of milk contained 
living tubercle bacilli is conclusive proof that some of the so-called " pasteur- 
ization," commercially practiced, is worse than useless and has the evil tendency 
to quiet the mind regarding grave dangers that it does not correct. 

It is a serious charge against the milk commonly sold by dairies to say 
that fully 1 sample among every 12 contains living, virulent tuliercle bacilli, and 
yet this is the most favorable conclusion we can draw from four of the most 
recent and thoroughly reliable investigations with which the writer is ac- 
quainted. 

A further analysis of the two among the four milk investigations that give the 
number of dairies from which milk was tested proves that the conditions are 
worse than their superficial appearance indicates. These two investigations 
show that 17. or 6.5 per cent, of 259 samples of milk obtained from 128 
dairies were infected, and that the infected milk was sold by 13, or 10 per 
cent, of the dairies. The t\^o investigations also show that the total number 
of samples of milk obtained from the 13 infected dairies is 31, of which 17 
were infected and 14 were free from infection. Hence, the difference between 
the percentage of infected milk samples and the percentage of infected dairies 
can not be explained on the assumption tliat it is due to the more frequent 
duplication of tests with milk from the noninfected then from the infected 
dairies. It is shown on the face of the evidence that the difference between 
the two percentages is due to the fact that infected dairies distribute infected 
milk intermittently and not continuously. 

The intermittent distribution of infected milk by infected dairies is interest- 
ing not only liecause it may be i-elated to the intermittent expulsion of tubercle 
bacilli by cattle with their feces, but also because it justifies the conclusion 
from the milk tests under consideration that a larger proportion of dairie.s than 
even 10 per cent must be classed as infected. 

To obtain further information regarding the intermittent distribution of 
tuberculous milk by infected dairies, milk was bought on 30 different days 
from a dairy from which several months previously a sample of milk had been 
obtained that was found to be infected with virulent tubercle bacilli, and 
samples were injected into guinea pigs. Among the 30 samples the second, 
third, and eighth were found to contain tubercle bacilli and the remaining 27 
were not infected. If we add to the 30 later samples the sample of milk which 
first showed the infected character of the dairy, we have 31 from one source, 
among which 4, or about 13 per cent, were found to contain tubercle bacilli. 
It does not require much reasoning to conclude from this evidence that the 
chances for discovering an infected dairy by testing one sample of milk from 
it may be equal to only 13 per cent, and that the chances that the one test will 
not reveal the infected character of a dairy may be nearly eight times as 
great as the chances that it vs^ill. 

The intermittent distribution of infected milk by dairies is well illustrated 
through the investigation of the milk supply of the city of Leipzig, Germany, 
made by Prof. Eber, of the University of Leipzig. The milk for this in- 
vestigation was obtained from 70 dealers, from each of whom one sample of 
milk was bought for each of three series of tests. The first series of tests 
revealed that the milk of 6, the second that the milk of 9, and the third that 
the milk of 7 dealers contained live, virulent tubercle bacilli. The first series 
of tests was made during February and March, the second during April, May, 
and June, and the third during November, December, and January. The total 
number of samples of milk tested was 210 and among them 22, or 10.47 per 
cent, were found to be infected with tubercle bacilli. The samples of infected 



SANITARY CONDITION OF DAIRIES. 67 

milk were obtained from 19 dealers, 1 of whom sold three, 1 two, and 17 one 
■each of the infected samples ; hence, among the total of 70 dealers, 19, or 27.1 
per cent, were more or less intermittently selling infected milk. It is quite 
■clear from this that, though only a little more than one-tenth of the milk con- 
tained tubercle bacilli in sufficient numbers for detection, something more than 
one-quarter of the dealers were actually proven to be selling unsafe milk. 

Had Prof. Eber continued to make series of tests from time to time with the 
milk sold by the 70 Leipzig dealers, it is quite probable that he would have 
found no great variation in the percentage of infected milk, but that the per- 
■centage of dealers selling infected milk would gradually have climbed higher 
until a very ominous maximum had been reached. 

I do not wish to create an exaggerated idea of the proportion of dairies that 
intermittently distribute tubercle bacilli in milk, because the facts are so grave 
that, without exaggeration, they are almost beyond belief. It is well, however, 
to know the truth, and, through knowing it, to be convinced that the milk 
of no dairy can be accepted as permanently free from tubercle bacilli unless 
it is obtained in a clean, wholesome environment from cows shown by the 
application of the tuberculin test to be free from tuberculosis. 

We must bear in mind here that infection with tuberculosis does not always 
occur even after the germs of the disease have been introduced into the body 
with food or otherwise. Various incidents, it seems, must fall together with 
the presence of tubercle bacilli in the body before the disease develops. If this 
were not the case, the frequency with which dairy products contain live tubercle 
bacilli and the wide distribution that the bacilli have in such products would 
alone be sufficient to destroy the human race. As no one can say when the 
requisite incidents to give the tubercle bacillus the best chance to cause disease 
are present, the introduction of tubercle bacilli into the body with milk, cream, 
or butter every second, third, or fourth day, or only once weekly or monthly, 
should be regarded as a danger against which we should strive to protect the 
public health. 

The available data regarding the frequency with which tubercle bacilli occur 
in butter and other dairy products than milk are very meager for the United 
States, but when we know that tubercle bacilli in milk are transferred to the 
cream, butter, cheese, etc., made from it, we can readily infer how commonly 
these products are infected. Relative to the infection of cream and butter the 
following paragraph from a report of the Secretary of Agriculture is very 
significant : 

" The examination of sediment taken from cream separators of public 
creameries throughout the country has demonstrated the presence of tubercle 
bacilli in about one-fourth of the samples." 

In a recent publication of the Bureau of Animal Industry it was pointed out 
that both the tendency of tubercle bacilli to rise with cream and a comparison 
of European statistics relative to the frequency with which tubercle bacilli 
have been detected, respectively, in milk and butter, indicate that when the 
bacilli are present in milk they will no doubt be present in greater concentra- 
tion in cream and butter. 

We can protect ourselves against the tubercle bacilli that are distributed in 
milk by practicing home pasterization, but with butter this is not possible, and 
it is therefor desirable that the milk or cream used in the manufacture of 
butter should either be obtained from cows certainly free from tuberculosis or 
be pasteurized before it is used. 

SUMMARY. 

We have seen that tuberculosis is the commonest disease of both persons and 
dairy cows, and that persons and dairy cows are its commonest victims ; we know 
that dairy products are indispensable and that they are more commonly eaten 
in a raw state than any other products from animals ; we have seen that 
tuberculosis is an insidious, chronic disease, and that tuberculous cows often 
expel tubercle bacilli long before they show signs of their diseased condition ; 
we have seen tliat milk is almost invariably contaminated with the material 
in which tuberculous cows mo.st commonly expel tubercle bacilli from tlieir 
bodies ; we have seen that milk is so often infected with virlent tubercle 
bacilli that, unless we know it to be derived from cows that are certainly free 
from tuberculosis, it is not safe to use it in a raw state ; we have seen that 
tubercle bacilli in milk are transferred to the cream, butter, and cheese made 
from it, and may occur in the products in greater concentration than in the 



68 SANITAEY CONDITION OF DAIEIES. 

milk from which they are derived ; we have seen that an excellent medium 
for the preservation of the life and virulence of tubercle bacilli is found in 
butter by reason of its moist, bland, opaque charucter ; we have been told that 
the medical profession is well-nigh unanimous in the view that tubercle bacilli 
from the bovine source in dairy products are a serious menace to public 
health ; and we have seen that, in our fight for the suppression and eventual 
eradication of tuberculosis, we must seek to make harmless all the sources 
from which tubercle bacilli are expelled. Add to tliis that the available evi- 
dence regarding different types of tubercle bacilli shows that bovine types 
have been found in human lesions and human types in bovine lesions ; that 
transition forms connect bovine types directly with human types ; that the most 
variable feature about a tubercle bacillus is the character that is used to 
classify it as a special type ; that tubercle bacilli of human types have been 
converted into bovine types and those of bovine types into human types ; and 
that tubercle bacilli of the so-called bovine type are, as a general rule, more 
virulent than those of the human type for all animals, including man-like apes ; 
and the conclusion is almost forced upon us that the tuberculous dairy cow is, 
to say the very least, one of the most important sources of tubercle bacilli with 
which we have to deal. 

The commoner occurrence of tuberculosis in the lung than in other parts of 
the body should not encourage us to undervalue tubercle bacilli concealed in 
articles of food, as it has been shown that infection may penetrate to the lung 
as easily by way of the intestine as directly through the trachea and bronchi; 
in fact, a critical consideration of the two modes of infection — inhalation and 
ingestion — shows that the lattter is in better harmony with known facts than 
the former. 

The normal channel through which solid material -from without enters the 
body is the digestive channel. It has been shown by Nicolas and Descos, by 
Ravenel, by Scholoszmann and Engle, by Calmette and his associates, and by 
other bacteriologists and pathologists too numerous to mention, that tul^ercle 
bacilli may penetrate rapidly through the healthy walls of the intestines and 
reach the great thoracic lymph duct. Tlie thoracic duct empties its contents 
into one of the large veins that connnunicate with the heart ; mixed with the 
blood in this vein the material from the duct enters into the heart and is 
pumped directly to the lung, whei-e it is filtered through the lung capillaries, 
which are the finest and most complex capillaries of the body. If we recall 
that the careful anatomical examinations made by Aufrecht and by Calmette 
and his associates proved that the tuberculous processes in the lungs have 
their beginning in the finer lung capillaries and not in the finer air tubes, we 
are in a position to conclude that infected food, much more than infected air, 
is to be dreaded as a cause of tuberculosis. 

Tuberculosis among dairy cows is so common and widespread that we can 
not hope to clean all dairy herds of the disease for some time to come ; hence 
it is necessary for the protection of health, to avail ourselves of the one ex- 
pedient which is immediately at hand, and that is pasteurization. And pasteur- 
ization should not be restricted to milk, but all milk, cream, etc., used in the 
manufacture of butter, cheese, and other dairy products should be pasteurized 
unless it is obtained from healthy, nontuberculous cows that are stabled under 
hygienic conditions in an environment wholly free from tuberculous infection. 

The elimination of tuberculosis from the dairy herd is urgently recom- 
mended, not only because the protection of public health requires it, but also 
because tuberculosis among cattle is a serious case of pecuniary loss, so serious 
indeed that from the strictly economic point of view it must be regarded as the 
most important problem that those interested in animal husbandry can under- 
take to solve. 

Exhibit No. 32. 

[U. S. Department of Agriculture, Bureau of Animal Industry, A. D. Melvin, Chief of 
Bureau. Medical Milk Commissions and Bovine Tuberculosis : By E. C. Schroeder, 
M. D. v., superintendent of the Bureau Experiment Station. Twenty-sixth report. 
Bureau of Animal Industry.] 

THE OCCURRENCE OF TUBERCLE BACILLI IN MILK. 

Many tests have been made during the last three or four years concerning 
the occurrence of active, virulent tubercle bacilli in milk. These tests have 
shown (1) that a large quantity of milk infected with tubercle bacilli is dls- 



SANITARY CONDITION OF DAIRIES. 69 

tributed by dealers to their customers; (2) that the occurrence of tubercle 
bacilli in the milk distributed by different dealers, who sell infected milk, is 
more commonly intermittent than continuous; and (3) that it is not only 
ordinary market milk that contains live tubercle bacilli, but that they also 
occur in some of the so-called commercially pasteurized milk. 

That nnich of the ordinary milk of commerce contains live, virulent tubercle 
bacilli (more than 5 per cent of all the samples recently examined of which 
the writer has been able to get the records) must be looked upon as a regret- 
able and serious condition, not alone because we know that it is the real, 
responsible cause for much disease and the destruction of several thousand 
or more children every year in our country, but also becaiise many investi- 
gators and observers are strongly of the opinion that infection with tubercu- 
losis depends in the great majority of instances on frequently repeated intro- 
ductions of tubercle bacilli into the body, and rarely on a single or an occa- 
sional exposure to tubercle bacilli ; and because some investigators of the 
highest order have supplied us with reasons to believe that the introduction 
of tubercle bacilli into the body, even though they are of a kind or type that 
is incapable of causing a progressive or fatal tuberculosis, is responsible for 
a negative state of resistance, of longer or shorter duration, to infection with 
subsequently introdiiced tubercle bacilli. In other words, each successive ex- 
posure to tubercle bacilli seems to be more dangerous than previous exposures, 
and this as a direct result of the previous exposures. While this view ig 
admittedly hypothetical, it is worth while to keep it in mind when we study 
the possible Influence the numerous tubercle bacilli from the bovine source 
that are swallowed with raw dairy products may have in preparing our bodies 
for the growth within it of tubercle bacilli of any type or kind. 

The intermittent occurrence of tubercle bacilli in the milk distributed by 
individual dealers signifies that the extent to which the public is exposed to 
infection through the use of raw dairy products can not be measured by knowing 
only the percentage of milk that contains tubercle bacilli, because the propoi*- 
tion of dealers who distribute infected milk more or less intermittently has an 
important bearing on the number of persons who are exposed to infected milk. 
For example, Prof. Eber, of the University of Leipzig, in Germany, examined 
the milk sold by 70 dealers at three different times. Among the 210 samples 
of milk examined, 3 from each dealer, 22 were found to contain tubercle bacilli. 
When the infected milk was charged to the dealers who sold it, Prof. Eber 
found that one dealer sold 3 samples, another 2. and that the remaining 17 
samples were sold by 17 different dealers ; hence, though only 10.47 per cent of 
the tf)tal number of milk samples examined were found to be infected, the 
persons who were buying milk from 19, or 27.1 per cent, of the milk dealers 
were exposed to tuberculous milk. 

The conditions in our country relative to the intermittently infected charac- 
ter of the milk sold by different dealers are similar to what Prof. Eber found in 
Germany. This can be determined by analyzing the milk tests recorded by 
Anderson, of the United States Public Health and Marine-Hospital Service, in 
Bulletin .56 of the Hygienic Laboratory. In one of the writer's own series of 
tests 31 samples of milk wwe examined, each taken on a different day, from 
one and the same dealer, and it was found that 4. or 13 per cent, and not all the 
samples, contained tubercle bacilli. Had Eber continued to make series of tests 
with the milk sold by the 70 dealers included in his investigation of the milk 
supply of Leipzig, it is i)robable that he would have found no great variation in 
the percentage of infected samples, Ixit that the percentage of dealers selling 
Infected milk would have climbed rapidly upward to a very high maximum. 

The manner in which tubercle bacilli are expelled from the bodies of tuber- 
culous cows, frequently long before symptoms of disease can be detected, the 
frequent occurrence of tuberculosis among dairy cattle, the percentage of 
milk that contains tubercle bacilli, and the intermittent character of the 
infected condition of the milk sold by dealers are facts that should convince 
us that we can not expect to be constantly free from tubercle bacilli unless 
it is obtained from healthy cows in an environment that is free from tuber- 
culosis infection. 

The question may present itself here. Why does not the common occurrence 
of tubercle bacilli in milk cause the infection of the entire human race? In 
this connection it is well to remember that the human race is actually rather 
badly infected with tuberculosis, if the information derived from the tuber- 
culin tests and autopsy records is not grossly misleading, and that infection 
with tuberculosis does not always manifest itself in the form of. physically 



70 SANITARY CONDITION OP DAIRIES. 

determinable and observably progressive disease. Fortunately in most cases- 
various incidents must fall together with the presence of tubercle bacilli in 
the body to cause an actively progressive tuberculosis, and a great danger 
from infected milk is that children are so persistently and helplessly exposed 
to it that many of them can hardly escape swallowing tubercle bacilli at 
times when the germs will meet those conditions in their bodies with which 
they can form more or less injurious and at times fatally destructive com- 
binations. 

The occurrence of living tubercle bacilli in so-called commercially pasteur- 
ized milk must not be charged against the efficiency of pasteurization as a 
method for destroying disease germs in milk. ' It is merely evidence to prove 
that pasteurization as sometimes practiced for commercial purposes is not safe, 
and that, to be thoroughly reliable, the pasteurization of milk, If it is done 
before the milk is delivered to the consumer, should be conducted under strict 
official supervision. 

The following may be interesting to show how reliable pasteurizatioa is when 
it is properly done in a simple, economical way that can be practiced in any 
kitchen. In a special investigation at the experiment station of the Bureau 
of Animal Industry the writer gave an employee — not a trained scientist, but 
an intelligent laborer — instructions to divide the milk of a cow affected with 
tuberculosis of the udder into two lots each day. and to pasteurize one lot and 
to leave the other lot in its raw. untreated condition. This work was repeated 
with the milk of the cow daily for more than a month, and on each day guinea 
pigs were injected some with the pasteurized and some with the raw milk. 
The method of pasteurization used was simply to place the milk in cotton- 
stoppered bottles, in which it was rapidly brought to a temperature of 60° C. 
(140° F. ) by immersing the bottles in hot water. The elevated tenu)erature 
was maintained 20 minutes, and the milk was then rapidly cooled by immersing^ 
the bottles in cold water. The special investigation in hand required that I 
should know that I was dealing with the nearest possible article to raw, fresh 
milk naturally contaminated with tubercle bacilli that had been killed; hence 
the guinea pigs were injected ; those with raw milk to show that the milk cer- 
tainly contained tubercle bacilli, and those with pasteurized milk to show 
that the tubercle bacilli had certainly been killed. The total number of guinea 
pigs injected with each kind of milk was over 100. The injections were made 
into the peritoneal cavities, this method being one of the most delicate tests 
that we have for tubercle bacilli. Among the guinea pigs injected with the raw 
milk 98 per cent contracted generalized tuberculosis; among those injected with 
the pasteurized milk not one showed a single lesion of disea.se. 

A more conclusive demonstration of the efficiency of low temperature pas- 
teurization (60° C. or 140° F.) maintained for 20 minutes seems almost im- 
possible. The temperature is 72° F. below the boiling point of water and only 
41.5° F. above the normal temperature of the human body, wliich latter has a 
temperature several degrees lower than the body of a healtliy milch cow. 

CONCLUSIONS. 

The evidence we have to prove that tubercie bacilli derived from cattle 
cause tuberculosis — and fatal tuberculosis — among beings is direct and irre- 
futable. The evidence we have to prove that the milk from tuberculous dairy 
herds frequently contains living virulent tubercle bacilli is equally direct and 
irrefutable. Hence, no medical milk commission should consent to the certifl- 
<!ation of milk unless it is obtained from cows that are free from tuberculosis 
and that are kept in an environment free from tuberculous infection. 

As medical milk commissions can not reasonably restrict their good work to 
a rare article, such as certified milk is and must remain for a long time to come, 
they should recommend some measures for the immediate protection of the 
milk-using public generally. The simplest, the least expensive, and the most 
efficient available expedient through which the public can be protected against 
bovine tubercle bacilli and other viruses that may be disseminated with milk 
is pasteurization. Hence, pasteurization should be recommended for all milk 
that is not certainly free from the germs of tuberculosis or those of other 
diseases. 

As ordinary commercially pasteurized milk has been proven to be unreliable 
by the discovery of live tubercle bacilli in it, medical milk connnlssions should 
insist on strict official supervision for all pasteurization of milk that is prac- 
ticed elsewhere than in the home of the consumer. Until official supervision is 



SANITARY CONDITION OF DAIRIES. 71 

established we slioukl teach that home pasteurization rather tlian commercial 
pasteurization is a true protection against milk-borne agents of disease. 

It is not meant by this that all commercial pasteurization is unsatisfactory, be- 
cause the contrary is known to be true. But for the general consumer of milk to 
distinguish between properly pasteurized milk and milk pasteurized only for 
commercial purposes is not far from impossible, and therefore, until commercial 
pasteurization has been placed under official supervision, home pasteurization 
seems to be the best solution. 

The availability, efficiency, and low cost of pasteurization should not be re- 
garded as reasons for relaxing the efforts tliat have been made and that are 
being made through inspection, education, and otherwise to improve the general 
milk supply. 

Finally, it may be added that the low estimate of the harm done by bovine 
tubercle bacilli given in this paper is far below what the writer and many others 
believe to be true. I hold the opinion now, and have always held it, that the human 
source of tubercle bacilli is responsible for a much larger proportion of human 
tuberculosis that the bovine source, but I am thoroughly convinced that there 
is no equal number of cases of tuberculosis among all those that are caused by 
the infection of persons with tubercle bacilli expelled by persons that can be 
prevented as easily, as cheaply, and as certainly as the numerous cases that are 
due to the infection of persons with tubercle bacilli derived from the bodies of 
tuberculous cattle. 



Exhibit 32a. 
milk and tuberculosis. 

The report of the United States Census Office on mortality for the year 1905 
shows that deaths from all causes in the registration area were in the propor- 
tion of 1.616 per 100,000. Tuberculosis in all its forms caused 193.6 deaths 
per 100.000. A])plying the same rate throughout the United States, it may 
be justly estimated that tuberculosis causes over 160,000 deaths a year in the 
United States. 

At the International Congress on Tuberculosis held in London in 1901. Koch 
made the announcement that bovine tuberculosis is transmissible to the human 
subject to only a slight extent if at all. The doubt thus cast on the relation 
between cow's milk and tuberculosis has to a great extent disappeared on 
further investigation made by a host of observers, most prominent among whom 
is von Behring, who claims that milk fed to infants is the chief cause of tuber- 
culosis in man. 

Schroeder and Cotton, in a recent bulletin of the Bureau of Animal Industry, 
conclude that the assertion that tuberculosis is a negligible quantity in the 
measures that must be taken for the preservation of human health is without 
basis and that there is no more active agent than the tuberculous cow for the 
increase of tuberculosis among animals and its persistence among men. 

The rarity of primary intestinal tuberculosis, on which subject there is a 
discrepancy of statistics, is not in favor of the theory of infection by ingestion. 
It has been, however, repeatedly proved that tubercle bacilli may pass through 
a mucous membrane without leaving traces at the point of entrance. Again 
it has been demonstrated by competent observers that tubercular infection may 
take place through the tonsils. Latham estiinfevtes that not less than 25 to 30 
per cent of the cases of tuberculosis which occur in early childhood are due to 
intestinal, and therefore presumably to food, infection. Of deaths in 1905 from 
all forms of tuberculosis in the registration area of the United Spates, about 
1 in 39 was among infants under 1 year and 1 in about 14 among children under 
5 years of age. * * *. — Milk and its Relation to the Public Health (p. 245). 



Exhibit No. 32B. 

ELIMINATE TUBERCULOUS CATTLE OR PASTEURIZE MILK. 

To eliminate all tuberculous cattle from the herd or to pasteurize all milk 
coming from untested cattle should therefore be the object of all producers of 
milk, and sanitarians will be remiss in their whole duty should they neglect to 



72 SANITAKY CONDITION OF DAIRIES. 

guard the products of tuberculous animals in their attempts to eradicate tuber- 
culosis from man. This view was crystallized in a resolution adopted by the 
Interntaional Congress of Tuberculosis recently held in Washington, D. C, as 
follows : 

"Resolved, That, preventive measures be continued against bovine tubercu- 
losis, and that the possibility of the propagation of this infection to man be 
recognized." 

Since milk is so often infected with tubercle bacilli, it is very evident that 
food products made from milk without submitting it to lethal temperatures 
durng the process of their manufacture must frequently harbor virulent tubercle 
bacilli in undesirable numbers. 

The investigations of Rabinowitsch, Klein, Laser, Bang, Petri, Dawson, Markl, 
Moller, and many others have conclusively shown that tubercle bacilli may be 
present in butter, buttermilk, margarin, and cheese when these products are 
offered for sale. Butter made in the customary manner and stored under the 
ordinary market conditions until time of sale, if dangerous through the pres- 
ence of tubercle bacilli at the time of its manufacture, may retain its virulence 
through several months. This statement has been adequately proved by two 
series of experiments recently performed by the Bureau of Animal Indus- 
try * * *.— Milk and its- Relation to the Public Health (p. 506). 



Exhibit No. 33. 

STATEMENT BY DK. SCHROEUEU. 

I said a few moments ago that Dr. Koch, who originated the controversy 
relative to the difference between human and bovine tuberculosiss, asserted 
that if we can show that tubercle bacilli, of the type wliich occur commonly in 
cattle, can be found in the lesions of nian that we have conclusive and absolutely 
irrefutable proof tliat the source of infection for the human being was bovine. 
In New York there have recently been made a number of investigations based 
on what Dr. Koch demanded. These investigations were made by one of the 
mo.st eminent bacteriologists in America, Dr. William H. Parke, assisted by 
his associates, Drs. Krumweide, Anthony, and Grund. 

These men, after doing what I consider an enormous amount of work, actu- 
ally isolated tubercle bacilli from something over 400 cases of human tuber- 
culosis. I liave the percentages in connection with this work very well in my 
mind although I have not the exact numbers. The remarkable thing found 
by Parke and his associates was that among a certain munber of fatal cases 
of tuberculosis among infants 10 per cent, according to the standard specified 
by Dr. Robert Koch, were due to bovine sources of infection ; among a certain 
number of cases tuberculosis among children .under 5 years old, not all -of 
which were fatal, however, something in the neighborhood of 26 per cent were 
due to the bovine .source. Their tests were made according to what Dr. Koch 
demanded and under the conditions which, if carefully observed, he said 
would make the proof unimpeachable. Among children between 16 years and 
5 years old Parke and his as.sociates found that about 16 per cent of all tuber- 
culosis was due to the bovine source ; over 16 years of age Parke found only a 
single case of tuberculosis due to the bovine source. 

It is somewhat surprising that tuberculosis due to the bovine source should 
be so extremely common among children under 16 years of age and more com- 
mon in childi-en under 5 years of age. I presume a rea.son for this is that chil- 
dren to a great extent stop drinking milk at about 5 years of age, although 
some drink it until they reach the age of 16 years. Bovine type of tubercle 
bacilli are extremely uncommon after the sixteenth year has been passed. 
But when we take this in connection with the work of Mohler and Washburne, 
in Washington here, and a man by the name of Eber, of Leipzig, in Europe, 
and some of the observations made by the British Royal Commission in Great 
Britain, the work as to the transformability of one type of bacillus into another 
type of bacillus begins to look very ominous, and when we think of that in 
connection with the other thing the enormou.s frequency with which the human 
race is found, on autopsy and on tubercular tests, to be infected with tuberculo- 
sis it is even more ominous. 



SANITARY CONDITION OF DAIRIES. ^g 

Cream constitutes only a small portion, a relatively small portion of milk, 
and for some reason or other tubercle bacilli adhere with such tenacity to the 
cream globules that when cream is separated from milk the nmuber of tubercle 
bacilli relative to the mass of cream, if the cream is taken from infected milk, 
will be very much greater than the number of tubercle bacilli relative to the 
mass of the milk from which the cream was obtained. When we put milk into 
a centrifugal machine to separate the cream from it we get three layers ; we 
get an intermediate layer of skimmed milk, a layer of cream on top, and a 
layer of sediment in the bottom, and all the bacilli are concentrated in the 
sediment and in the cream, and the estimates which have been made — not by 
myself, however — seem to indicate that about 60 per cent of all the bacilli in 
a given sample of milk are concentrated in the cream. 

In making investigations myself I have repeatedly made butter from in- 
fected cream, and I found that when the cream was infected the bacilli were 
transferred to the butter. 



Exhibit No 34a. 

[Annual reports of the Department of Agriculture for the year ending June 30, 1912.] 

INSPECTION OF DAIRY PROUrCTS. 

In previous reports attention has been called to the need of inspecting dairy 
products, especially cream and butter, and supervising their shipment. Even 
without inspection many creameries maintain a good standard of sanitation 
and produce high-grade, wholesome butter, but this can not be said of creameries 
in general. Cream is frequently shipped great distances to creameries to be 
made into butter, and is often received in such a fdthy and putrid state as to 
be thoroughly unfit to enter into the composition of a good product. Investiga- 
tions have shown that 61 per cent out of 1,554 lots of cream received at 
creameries and buying stations was of third grade — that is, dirty, decomposed, 
or very sour — that 94.5 per cent of 715 creameries investigated were insanitary 
to a greater or less degree ; and that 72.6 per cent of these creameries did not 
pasteurize the milk so as to destroy any disease germs that might be present. 
As disease-producing germs are known to survive for long periods in butter 
made from unpasteurized cream, and as butter is eaten in the raw state, this 
product when made under such conditions as prevail in the majority of 
creameries can not be said to be wholesome and free from danger to human 
health. 

It is believed that a proper law, well enforced, would remove nearly all 
of the bad conditions now existing. A Federal law would, of course, apply 
only to products made for interstate or export shipment or to establishments 
engaged in interstate or foreign commerce. Such a law should embody the 
following i-equirements : 

(1) That a proper standard of sanitation in the plants be maintained. 

(2) Compulsory pasteurization of all cream. 

(3) The power should be given to inspect the cream received at such estab- 
lishments and to supervise the processes of manufacture, as well as to inspect 
the finished product and to condemn and destroy for food purposes any milk, 
cream, or butter found to be unwholesome or unfit for human food. 

(4) Low-grade cream which is neutralized, blown, or otherwise renovated 
should be required to be handled in a separate plant and the butter made from 
such cream labeled so as to indicate that it is made from renovated cream ; 
in other words, it should be handled in the same manner as renovated butter. 

(5) The stamp of approval of the United States Government should be 
required upon all cases before any transportation company is allowed to accept 
them for interstate or export shipment. 

(6) The interstate shipment for food purposes of cream or other dairy 
-products that are unwholesome or unfit for human food should be prohibited. 

'; ♦ * * * * * * 

(8) Suitable penstlties should be provided for all violations. 

It seems an anomaly that oleoraargarln should be prepared under Govern- 
ment inspection, thus protecting the consumer against unwholesomeness and 
allowing the producer whatever commercial advantage there may be in inspec- 
tion, while no such benefits are afforded in the case of butter. From the stand- 
point of the consumer there is just as much need for inspection of one as of 



5F4 SANITARY CONDITION OF DAIRIES. 

the other, quite apart from any question as to the merits of tlie two products. 
Each is a wholesome and legitimate article of food when properly prepared and 
when sold for exactly w^hat it is. It is unfair, however, that butter producers 
should have to meet the dishonest competition of oleomargarin and renovated 
butter masquerading as creamery or dairy butter. And even though the con- 
sumer may not be injured in health by the deception when other products are 
sold to him as butter, he Is nevertheless the victim of an ecoonmic fraud and a 
fraud against ethics. Aside from any features of inspection, in framing legis- 
lation for regulating oleomargarin or other butter substitutes or renovated 
butter every effort should be made to guard effectively against the fraudulent 
sales of these products as butter. 



Exhibit No. 34B. 

[Annual Reports of the Department of Agriculture for the year ending June 30, 1912.] 

IMPBOVEMENT OF CITY MILK SUPPLIES. 

Some of the conditions which act as a handicap to the maintenance of a high- 
class milk supply are: (1) Municipalities fail to provide sufficient funds; (2) 
political domination often renders the inspection work inefficient ; (3) consumers 
and often newspapers fail to appreciate the fundamental fact that the produc- 
tion of clean milk entails additional expense, as compared with dirty milk. 



Exhibit No. 34C. 

[Annual Reports of the Department of Agriculture for the year ending June 30, 1912, J 
CBEAM INVESTIGATIONS AND THE NEED OF CREAMERY INSPECTION. 

Investigations have been made of the sanitary condition of creameries and 
cream-buying stations ; also of the quality of the cream received and the meth- 
ods used in its manufacture into butter and the conditions under which cream 
is produced and prepared for market. 

A special examination of 144 creameries and cream-buying stations located 
in six different States showed that only eight, or about 5.5 per cent, were abso- 
lutely satisfactory from a sanitary standpoint. 

An examination of 1,554 lots of cream after being delivered to the creameries 
and cream-buying stations showed 113, or 7.3 per cent, to be of first grade ; 484, 
or 31.1 per cent, of second grade ; and 957, or 61.5 per cent, of third grade. The 
third grade consists of cream that is dirty, decomposed, or very sour. High 
acidity in ordinary cream indicates either age or bad conditions surrounding its 
production, handling, or storage. 

An inquiry covering 715 creameries located in 6 States showed that only 196, 
or 27.4 per cent, pasteurize their cream, while 519, or 72.6 per cent, do not 
pasteurize. 

The results of these investigations may not represent with absolute accuracy 
the creamery industry as a Avhole, but they are certainly not far out of the 
way. While some creameries are in good sanitary condition, receive good 
cream, practice pasteurization and other approved methods, and turn out a 
high-grade product, the number of such creameries is very small. Our investi- 
gations reveal the fact that 94.5 per cent of the creameries are insanitary to 
a greater or less degree ; that 61.5 per cent of the cream used is dirty or decom- 
posed, or both; and that 72.6 per cent of the cream is not pasteurized, but is 
made into butter to be consumed in a raw state. In other words, millions of 
gallons of cream that has been allowed to stand in the barn, in the cellar, or in 
the woodshed until it is sour or decomposed is sent to the creamery, and with- 
out even being pasteurized is made into butter. Butter is usually consumed 
in the raw state, and may carry pathogenic or organisms for a long period of 
time ; but, aside from the danger of pathogenic infection, consumers should 
not be expecte<l to eat a product from an insanitary place and made from ma- 
terial that is unclean and decomposed. 

We have been studying this subject for some years, and are fully convinced 
that the welfare of the public, as well as of the dairy industry, demands that 



SANITARY CONDITION OF DAIRIES. 75 

something be done to con-ect these unwholesome conditions. The best remedy 
is believed to be a system of inspection such as is recommended in an earlier 
part of this report under the heading " Needed legislation." 



Exhibit No. 35. 
the causation and pkevention of typhoid i'-eveb the milk supply. 

Practically all the milk consumed in North Yakima originated in or within 
30 miles of the city. About one-half of the supply is obtained from cows kept 
in the city and owned by private familie.s, and the rest of it is obtainetl from 
dairy farms in the vicinity of the city and is distributed by public dairymen. 
Many of the families keeping one or two cows in the city sell milk to as many 
as 10 or 15 households. At some of the private homes from which milk was 
being distributed the general sanitary conditions were found to be very poor and 
the methods of handling the milk very faulty. 

The milk from the dairy farms is distributed by six dealers. Some of the 
dealers bottle the milk at the dairy farm and others bring the milk to the city 
in bulk and bottle it there. The writer made an inspection of all the dairy 
farms and of all the milk depots in the city. At each and all of them the con- 
ditions were found, from a sanitary standpoint, to be far from satisfactory. 
On the farms generally polluted water supplies were used for washing the milk 
cans and bottles. Privies of grossly insanitary type, with contents freely ex- 
posed to flies, were in use. Throughout the processes of handling the milk and 
the milk vessels were being exposed to dangerous contamination by flies. 

At one of the city dairies the bottles of milk were placed for cooling in a 
shallow box through which flowed water from an irrigation ditch which at 
that time was grossly polluted with the contents of a number of privies in the 
immediate neighborhood. The irrigation ditch water was very liable to get 
into the milk in any of the bottles not having absolutely tight-fitting stoppers, 
and small amounts of it certainly reached the mouths and pasteboard caps of 
practically all of the bottles. The owner of this dairy stated that the water 
used for washing cans and bottles was boiled city water brought from his resi- 
dence, which was about 60 feet distant from the dairy house. The water of- 
the irrigation ditch which flowed through the dairy house, where the bottling 
and canning was done, seemed, however, to be suspiciously convenient for wash- 
ing purposes. 

At another one of the city dairies the i-oom in which the bottling of the milk 
was done was found at the time of inspection to be literally swarming with 
flies. In each of several cans of milk, which milk a short while before had 
been run through the pasteurizer and the cooling machine, from 10 to 15 
drowned or drowning flies were found. On the cloth through which the milk 
was being strained as it ran from the cooling machine into the cans there was 
a layer of dead flies about two deep and covering an area of about 4 inches 
square. The owner and manager of this dairy claimed that he operated his 
pasteurizing machine most carefully, but he seemed to be working on the 
theory that milk once cleansed would always be clean, no matter how much 
filth was added to it subsequently. 

At most of the dairy farms and city dairies no pretense was made at sterili- 
zation of milk bottle's, the bottles after having been distributed to various 
homes in the city being returned to the dairy, washed usually with soap powder 
and lukewarm water, refilled with milk, and redistributed. 

In view of all the conditions, it seems very probable that milk has been one 
of the important factors in the distribution of typhoid infection in North 
Yakima. 

Exhibit No. 36. 

STANDABDS FOR MILK — THEIR NECESSITY TO THE WELFARE OF THE DAIRY INDUSTRY. 

[By John F. Anderson, president American Public Health Association.] 

******* 

(1) In every community the market milk contains milk of several degrees 

of excellence. Some of it is very clean and of good sanitary quality; some 

(and often most of it) is very dirty and therefore of poor sanitary quality. 

In other words, some of it is safe and some of it dangerous to the health of 

the consumer, but all of it may be selling under one label and at one price. 



76 SANITARY CONDITION OF DAISIES. 

You do not need to be told that this is so, for each of you can recall, from 
personal experience, communities in which there are dairy farms producing 
mills under the intelligent supervision of decent, careful, and honest farmers, 
and you know that such milk is clean and safe. You can also recall dairy 
farms on which milk is produced from ill-kept and perhaps diseased cows, 
handled in a slipshod manner, not refrigerated, and dirty. Such milk is dan- 
gerous to the consumer. But the milk from the good farm is sold to the same 
dealer as the milk from the bad farm, the two are mixed, and the good milk is 
made bad. The result of this " one-quality, one-price " method of selling milk is 
that the good milk is sold for less than it is worth, the bad milk is permitted 
to be sold (when it should not be sold, at least not for food purposes), and the 
«amtary quality of the entire milk supply is lowered to the level of the worst 
entering into its make-up. 

In every community some dairy farms and dairy farmers are better than 
others — cleaner, more decent, and produce cleaner milk ; but usually the milk 
of the clean dairymen is dumped into the same tank with the milk of their dirty 
neighbors, and the clean farmer gets no higher price for his clean and safe 
milk than the dirty farmer gets for his dirty unsafe milk. 



Exhibit No. 37. 

TTNITED STATES DEPARTMENT OF AGRICULTURE STANDARDS OF PURITY FOR FOOD 

PRODUCTS. 

1. (d) Butter. — Butter is the clean nonrancid product made by gathering 
in any manner the fat or fresh or ripened milk or cream into a mass, which 
also contains a small portion of the other milk constituents, with or without 
«alt, and contains not less than 82.5 per cent of milk fat. By acts of Congress 
approved August 2, 1886, and May 9, 1902, butter may also contain added color- 
ing matter. 



Exhibit No. 38A. 

PRACTICAL DAIRY BACTERIOLOGY — ^TUBERCULOSIS. 

[By H. W. Conn.] 

Extent of tuberculosis. — The very great publicity that has been given in re- 
cent years to problems associated with tuberculosis in cattle renders it un- 
necessary here to do more than summarize the chief conclusions. It is to-day 
thoroughly recognized that this disease is one of the most serious menaces to 
the dairy industry. It is known to be present and increasing in our dairy 
herds, it is known that in the more thickly settled parts of this country, as 
well as in Europe, the percentage of the disease among cattle is quite large, 
although it is difficult to give exact percentages. In Denmark and Germany 
40 to 50 per cent of the cattle are affected. In cold climates where the cattle are 
kept housed much of the time it is more common than in warm countries where 
they remain out of doors. 



Exhibit No. 38b. 

PRACTICAL DAIRY BACTERIOLOGY — TUBERCULOSIS. 

[By H. W. Conn.] 

The use of milk in tuberculous cattle.— * * * There is little doubt, how- 
ever, that by means of the milk of such animals this disease has become common 
in our herds and is becoming more and more ^^idespread. Creameris, skimming 
stations, and cheese factories constitute potent agents in such distribution. 
These central stations receive milk from a wide territory and, having passed 
the milk through the separator, return to the farmers the skim milk from the 
creameries, or the whey from cheese factories. The routine methods in running 
such stations never allow a farmer to receive back his own skim milk, but he 
receives the equivalent amount that chances to be ready for distribution at the 



SANITARY CONDITION OF DAIRIES. 77 

time he is ready to take it. Tlie i-esult is that the millc of any tuberculous 
cattle in the district will in the course of time be distribute<l through the whole 
territory. This will be followed by the presence of tuberculosis among new 
herds, especially of calves, and also by the development of this disease among^ 
swine that are fed upon such products. These central stations are without 
doubt one of the chief agents in distributing tuberculosis over the countrv. 



Exhibit No. 38c. 

practical dairy bacteriology — tuberculosis. 

[By H. W. Conn.l 

Relation to mankind. — * * * It is also important to note that although 
tuberculosis among cattle has been on the increase in the last 25 years, tuber- 
culosis among men has been upon an equally constant decline. This decline ia 
the disease among men has probably been rightly attributed to improved 
hygienic conditions. It is certainly not due to decreased chance of contagion 
from tuberculous milk. It is interesting to note that the decrease in the disease 
has not affected the intestinal tuberculosis among children, a form which more 
than any other would naturally be attributed to milk. 

In the light of all these facts it must be admitted that the milk of tuber- 
culous cows is a source of danger, although we may not yet agree to the extent 
of the danger. However great or however small the danger may be the de- 
sirability of guarding against it is evident enough. The milk of our markets 
certainly contains tubercle bacilli. In Berlin 30 per cent of the market milk con- 
tains them, and it is not likely that our markets are in much better condition. 



Exhibit No. 39A. 

MILK HYGIENE — WHAT DANGER THREATENS MAN THROUGH INGESTION OF MILK 
WHICH CONTAINS BOVINE TUBERCLE BACILLI? 

[By Ernest, Mohler, and Eichhorn.] 

* * * The possibility of tuberculosis infection through animal products is 
presented with remarkable frequency, as may be seen from the above state- 
ments ; still, the rarity of infection with the bovine type is quite striking. 

Hogs which become readily infected with the bovine type are very frequently 
affected by the ingestion of skimmed milk containing tubercle bacilli. 

In northern Germany some of the herds show an infection of 50 to 60, 
occasionally even up to 90 per cent. The experience at the tuberculosis eradi- 
cation stations indicated that by the elimination of cattle affected with open 
tuberculosis a marked reduction was obtained in tuberculosis of hogs, and that 
this measure in association with pasteurization of skimmed milk offers a cer- 
tain remedy against the spread of tuberculosis of hogs. 

The same opportunity which is afforded hogs to contract tubercle bacilli 
from the feeding of skimmed milk would apply to man. The relative infre- 
quency of the infection of man with the bovine type of tubercle bacilli is not the 
result of a milder virulence of the bacilli but is due to the previous boiling of 
the milk. 



Exhibit No. 39B. 

MILK HYGIENE — BOVINE TUBERCULOSIS IN MAN GENERAL. 
[By Ernest, Mohler, nnd Eichhorn.] 

* * * According to figures compiled by Park, of the New York City Board 
of Health, the frequency of bovine tuberculosis in man as collected by various 
investigators is as follows : 

In adults, 955 cases have been examined, of which 940 showed human infection 
and 15 bovine infection. In children from 5 to 16 years of age, out of 177 cases 



78 SANITARY CONDITION OF DAIRIES. 

investigated, 131 were human infections and 46 bovine infections. Among chil- 
dren iinder 5 years old there were 368 cases, of which 292 were found infected 
with tlie human type and 76 witli the bovine type of tuberculosis. Furthermore, 
Park mentions tlie very suggestive results obtained from nine children under 
<> years of age who were fed exclusively on cow's milk at the Foundlings' Hos- 
pital. P'ive of these children died of bovine infection and four of human infec- 
tion. On the other hand, in the Babies' Hospital, where the infants are nursed 
or fed on prescription milk, out of 63 children dying of tuberculosis 59 proved to 
be human infection and 4 bovine infection. 

The figures taken from clinical work in England indicate that from 23 to 25 
per cent of the fatal cases of tuberculosis in children are due to bovine infec- 
tions. Stiles, of Edinburgh, has presented interesting statistics to illustrate how 
bovine tuberculosis particularly affects young children. 

Of 67 consecutive tuberculosis bone and joint cases, the bovine bacillus was 
present in 41, the human bacillus in 23, while in 3 cases both types were 
present. In those affected children under 12 months old, only the bovine 
bacillus was found. Of the 12 children between 1 and 2 years of age, 8 owed 
their disease to bovine infection, 2 to human infection, and 2 to both bovine 
and human infection. There were 15 cases in 2 to 3 year old children, 11 of 
which were bovine, 3 human, and 1 both infections. The 10 cases from the 
B to 4 year period were 6 bovine and 4 human infections, while the 4 to 5 year 
period included 3 cases of each type of infection. Stiles further reports on 72 
cases of tuberculous cervical glands operated on at the children's hospital in 
Edinburgh, in which the disease was due to the bovine bacillus in 65 cases, 
Avhile in only 7 patients was the disease caused by the human bacillus. 

If we compile the results of this chapter the following conclusions may be 
established : 

Although tuberculosis of cattle is less dangerous for man than tuberculosis 
of man, the danger from the enormous .spread of the disease in our herds, and 
especially among the dairy cows, should in no way be underestimated. Theo- 
retically the possibility of infection is afforded in all cases in which the inges- 
tion of living tubercle bacilli with the milk takes place; from a practical stand- 
point, however, this possibility of infection comes into consideration only when 
the l)acilli enter the individual in great quantities, and the resistance (of a local 
or general nature) of the body is not equal to this quantitative attack. This 
disposition, or these relative conditions between the injurious agents and re- 
sistance, appear to be especially unfavorable in children ; therefore the require- 
ment of the elimination from dairy herds of all tuberculous animals which pass 
tubercle bacilli with their milk appears to follow as a matter of course. 
• •••••* 



Exhibit No. 40. 

(These show recognition is being given to the absolute necessity of pasturiza- 
tion. ) 

NOTICE TO CBEAMERY OPE8ATOBS AND BUTTEB MAKERS. 

A resolution has been introduced in Congress which comments upon the in- 
sanitary condition of creameries and instances of the spread of disease through 
butter are constantly being cited by sensational newspaper writers. Such agita- 
tion is detrimental to the dairy industry and the only way to stop destructive 
publicity is to adopt constructive policies. 

I am glad that the reports I am receiving from Inspector Bruner show that 
Indiana creameries are, for the most part, sanitary, and that they are produc- 
ing good butter. In 21 plants already inspected which manufactured last year 
8,486,881 pounds of butter, 96.7 per cent of the output was made from pas- 
teurized cream. 

Indiana is proud of her dairy industry and her creameries, and the manu- 
facturers of dairy products are cooperating to put these industries on even a 
higher standard. 

To accomplish this it is up to the butter makers of Indiana to make 1(X) 
per cent of their output from pasteurized cream, and in order that we may 
do this and so make it possible to publish wisely the statement that all Indiana 
butter is surely safe, I am issuing the following order : 



SANITARY CONDITION OF DAIRIES. 79 

" On and after July 1, 1916, the manufacture of butter from unpasteurized 
cream is prohibited. This order a])plies to all creameries and commercial 
dairies producing butter for general public sale." 

H. E. Barnard, 
State Food and Drug Commissioner. 
April 1, 1916. 

Exhibit No. 41. 
notice to ice-cream manufacturers. 

No food is more subject to contamination and spoilage than ice cream. The 
raw product is gathered under conditions which conceal the identity and 
which, in many instances, subject it to contamination. 

Ice cream made from any material which is not of high quality is of itself of 
low grade and unfit for food. The pasteurization of cream and of ice-cream 
stock makes the product safe. 

In the interest of public health and of better business, you are hereby 
ordered to pasteurize all cream stock used in the manufacture of ice cream 
and other frozen products. 

Pasteurization shall be deemed to be heating to a temperature of at least 
145° F. for 30 minutes or 165° F. for 30 seconds. The holding process is 
recommended. 

This order shall take effect on and after July 1, 1916. 

H. E. Barnard, 
State Food and Drue; Commissioner. 

April 1, 1916. 

Exhibit No. 42. 

California State Board of Health, 
Bureau of Foods and Drugs, Uni\^rsity of California, 

Berkeley, Cal, March 21, 1916. 
Mr. J. Chas. Linthicum, 

House of Representatives, Washington, D. C. 
My Dear Sir: Your interesting circular letter of the 24th and also H. Res. 
]37 duly received. Answering your questions, I beg leave to submit the fol- 
lowing : 

Questions 1 and 2 are practically answered, as far as this State is con- 
cerned, by chapter 742 of the State law, approved June 11. 1915. This is a new 
law, which, as you will notice by the copy inclosed, does not go into effect 
until October 1, 1916. Just how it will work out, of course, we can not tell. 
It may be difficult to insure the proper inspection, but certainly it is a step 
in the right direction. My personal belief is that there should be a State 
law regarding tuberculin testing. When a cow in apparently good health, of 
fine appearance, and a good milker, reacts, naturally that cow should be re- 
moved from the herd, but, at the initial testing, the dairyman should be paid 
for that cow by the State. At all subsequent inspections it would be the 
dairyman's loss if any reactions were found, but it does not seem right to me 
that a dairyman who pays out, in accoi'dance with the existing laws of the 
State, his good money for an apparently healthy cow should have to suffer 
the loss if, owing to new legislation, the cow had to be tested for tuberculosis 
and reacts. 

I am of the opinion that if there were a law compelling the tuberculin test 
for all dairy herds in the end a better condition would result than if the law 
enforcing- pasteurization were passed. It would naturally be an expensive 
matter for the State, but in the end I think would prove a splendid investment. 

We have in our State a special law covering the production and sale of 
certified milk. 

I am strongly of the belief that there should be a law regulating the ship- 
ment of butter fat to creameries, both, as regards intrastate and interstate 
business. 

Personally I should prefer to see the neutralizer eliminated, but if it is to 
be used it should be used under proper restrictions. 

I do not think that a mixture of No. 1 cream and No. 2 cream can ever 
result in the manufacture of as high grade an article as that produced solely 



80 SANITARY CONDITION OP DAIRIES. 

from No. 1 cream. There is too much carelessness at present in the handling 
of these products. 

With reference to the words " artificially colored," there is much to be said. 
It does not seem logical for ftie laws of a country to allow one citizen certain 
privileges and to deny those privileges to another citizen. If a manufacturer 
can not artificially color lemon extract without properly indicating such on the 
label, why should a manufacturer of butter be allowed to add the same color- 
ing matter to his butter and not be required to indicate on his label that such a 
coloring material has been used. Similai'ly with reference to oleomargarine. 
The tax that is required for colored oleomargarine is, of course, paid by the 
consumer, not the manufacturer. This merely means that the poor have to pay 
that much more for the same nutriment. If it is right to allow the creamery 
man to use artificial color, why should not the manufacturer of oleomargarine 
be allowed equal privileges? The arguments against the granting of such 
privileges seem to me weak. If it were not possible to readily distinguish be- 
tween butter and oleomargarine or a compound with only a small percentage 
of oleomargarine as against butter, then there miglit be some reason for the 
discrimination now practiced, but as we all know there are certain laboratory 
tests which are accurate and reliable, sufl^ciently convincing to any judge or 
jury absolutely unacquainted with laboratory technique. Such being the case, 
all that is necessary is thorough inspection, and then the dairyman will be 
protected, with further heavy fines and imprisonment for those caught violating 
the law. I am heartily in sympathy with the position of the dairyman, that he 
wants his products protected as much as possible, but I am also heartily in 
sympathy with the poor man who needs the nourishment afforded by either 
butter or oleomargarine, and should be able to obtain that nutriment at as low 
a figure as is possible without having to pay the extra tax in re coloring, etc. 

I am certainly not in favor of allowing the creamery man to incorporate ad- 
ditional water in his churning. I am of the opinion that the standard now 
allowed by the Government for water in butter is too high. First-class butter 
should not contain over 12 per cent of water, and if we look at old analyses 
made by the best authorities we will find that this is true. I am well aware 
that an excellent article is made with 16 per cent of water, and can be made 
with 20 per cent of water, but why should the public be called upon to pay 25, 
30, or 40 cents per pound, depending upon the price of butter, for so much 
water? I believe in granting to the creamery man and dairyman all possible 
privileges, but not those which border, and very closely, on what should be 
termed adulteration. 

There is another point which I feel very strongly on, and which I do not 
note mentioned in your valued letter. I have reference to the sulphuric acid 
used for making the Babcock test in creameries on farms. I do not know 
what is the condition existing in your State, b\it here we have a very unfor- 
tunate state of affairs in respect to the acid that is sold for Babcock testing 
in that it is as a rule too strong — sometimes too weak. 

We all agree that there is no one test which the dairyman has to-day that is 
of as much value to him as the Babcock test, but if this is not carried out as 
is should be it is almost worthless. When Dr. Babcock gave out his test to the 
public, he indicated the strength of acid which should be used, and he arrived 
at such data by a long period of experimentation. It therefore seems to me 
that the strength of acid be prescribes should be the one which is sold, when 
acid is called for, for the Babcock test. It further appears to me that until 
a law is passed with reference to the standardization of this acid we will not 
better conditions to any extent. I would be in favor of the passage of a law 
enforcing all dealers when selling Babcock acid to only sell that of the right 
specific gravity for such testing. It is a simple matter according to some, 
if the acid is too strong to add less acid, if it is too weak to add more acid. 
Such advice may be well and good for the laboratory man, but it is not well 
received nor can it be put into practice by the average creamery man or dairy 
man. Before he arrives at the correct amount necessary to give him an 
accurate test he will be sick and tired of the job and determine the Babcock 
test is not reliable or accurate. 

I trust that the foregoing may meet with your approval. 
Yours, very truly, 



Consulting Nutrition Expert. 



BANITABY CONDITION OF DAIRIES. 81- 

ExHiBiT No. 43. 

Yalk University, 
Department of Political Economy, 

March 11, 1916. 
Senator George P. McLean, 

1520 New Hampshire Avenue, Washington, D. C. 
My Dear Senator McLean : I am iiiucli iiiterestod in a resolution recently sub- 
mitted in the House of Representatives by Mr. J. Charles Linthioum, Member of 
Con.s:ress from the fourth Maryland district, in which (he Speaker of the 
House is urj^ecl to apjioint a connnittee of five Members of the House to in- 
vestigate and report concerning the sanitary conditions of dairies and dairy 
products in the United States. The duties of this committee would comprise 
a thorough investigation of the conditions in our dairies, etc., through the hear- 
ing of witnesses, inspection of premises, and necessary chemical tests of 
products. 

In the whole movement for care of the health of our people, there is surely 
no one part of it more important than the condition of the milk and milk 
products. These products enter into the consumption of every member of the 
community and are the sole means of nourishment of our infants. 

We have in New Haven a dairy which until recently was, or claimed to be, 
the only one in the United States which pasteurizes its whole intake. It has 
demonstrated the practicability of such action. 

I was myself at one time a sufferer from tuberculosis and I consequently feel 
a very great interest in this effoi-t to free ourselves from one of the most prolific 
sources of that terrible disease. 

Thanking you for your attention to past requests of a similar nature and 
hoping that you feel inclined to give this bill of investigation your hearty 
support, I am. 

Very sincerely, yours, 

Irving Fisher. 

Exhibit No. 44. 

Chamber of Commerce, 
East Chieago, Ind., March 14, 1916. 
Hon. J. Chas. Linthioum, 

Member of Congress, Washington, D. C. 
Dear Sir : I have your circular letter, also copy of H. Res. 137, and presented 
same at the last meeting of our board of directors, at which time a resolution 
was adopted petitioning our Congressman to support the resolution. 

We believe this is a very important question and one that should be thor- 
oughly investigated at the earliest possible moment, and if you will advise when 
the matter reaches the Senate I shall be glad to petition our Senators to support 
any bill bearing on this particular question. 
Yours, very truly, 

E. C. McCarty, 

Secre tary-Manager. 

Exhibit No. 45. 

Department of Health, 

Chicago, April 6, 19 1 6. 
Hon. J. Chas. Linthicum, 

House of Representatives, Washington, D. C. 
Dear Sir: I am in receipt of your communication of the 31st, with copy of 
resolution No. 137 inclosed. 

In my opinion, this is a very broad resolution and one which should meet the 
approval of all interested in public safety, in the safe production and handling 
of milk and dairy products. 

I am of the firm belief that the inauguration of a Government system of con- 
trol or cooperation would be of untold value to the municipal consumers of 
dairy products. 

Fully appreciating the value of your efforts In the passage of the above, I 
remain. 

Respectfully, 

John Dill Robertson, 
Commissioner of Health. 
38540—16 



82 SANITARY CONDITION OF DAIRIES. 

ExHiRiT No. 46. 

Department of Agriculture, Commerce, and Industries, 

Columbia, S. C, February 21, 1916. 
Hon. J. Chas. Linthicum, 

United States House of Representatives, Washington, D. C. 
My Dear Sir : I am in receipt of your circular letter accompanying the copy 
of your House resolution No. 137, referring to dairies and dairy products. I 
do not believe that you exaggerate the conditions and the situation one particle 
and am delighted to know that you have taken up this matter. I sincerely hope 
that the resolution will pass and that the investigation will be one of the most 
searching and complete ever made in the country. Heaven knows it is time that 
something was being done. In this territory the conditions in this regard are 
pitiful, and we are powerless to protect ourselves in interstate trade. 

I would gladly write to our Senators and Congressmen in regard to this mat- 
ter, except for the fact that I make it a rule never to write them letters urging 
them to vote for anything. You are at perfect liberty, however, to make any 
use of this letter that you may desire. 
Very truly, yours,, 

E. J. Watson, Commissioner. 



Exhibit No. 47. 

Georgia Department of Agriculture, 

Bureau of Live Stock Industry, 

Atlanta, Mar eh 29, 1016. 
Hon. J. Charles LiNTHicuif, 

Member of Congress, Washington, D. C. 

Dear Sir : Your letter of the 24th instant to Hon. J. D. Price, commissioner 
of agriculture, has been referred to this department. 

There can be no question that an investigation having for its object the cor- 
rection of evil practices indulged in the creamery and dairy business would be 
of great benefit to the people a=; a whole. If there ever was any .iustification 
for the inspection of meats and meat food products to safeguard the public 
interests, then, to be sure, rigid supervision of dairy products, dairy plants, 
creameries, and milk distributing stations is much more essential, since it is an 
admitted fact that milk is the most easily contaminated of all our food products. 
There can be no question but that we have many dairies, creameries, and milk 
distributing stations in which milk and its products are procured and handled 
in such a manner as to assure the patrons of these institutions pure and whole- 
some food ; on the other hand, not a few dairies, milk depots, creameries, and 
milk distributing stations are downright filthy, and the products of these dairies 
and that pass through these creameries and milk distributing stations are unfit 
food for human consumption. 

Should such an investigation prove the dairy industry in its entirety above 
reproach and suspicion, then a clean bill of health given it by a congressional 
investigation would stimulate the public confidence in these products and prove 
a great boon to the industry. On the other hand, should a congressional inves- 
tigation find it needful, in order to protect the public welfare, to place dairies, 
creameries, and other milk or milk-product enterprises under the surveillance 
of Federal inspection, no injustice would be perpetrated ; plants or organiza- 
tions whose products are produced and handled under conditions approved 
by Federal authority would find a ready market at present, or possibly bet- 
ter prices, while those whose business conduct in the past make Federal in- 
tervention necessary would only have to clean up and keep clean in order to 
obtain the O. K. of the Federal authority for their products. In other words, 
the Government would simply force them to do what their sense of honesty and 
fairness ought to have prompted them to do. 

Your letter specifically asks, " Should there be a law to enforce pasteuriza- 
tion of all milk intended for consumption as such or for manufacture into milk 
products?" My answer would be "No." Pasteurization is more particularly 
f'.n effort on the part of the producer or manufacturer to render safe a product 
which is admittedly unfit for human food without pasteurization. Under 



SANITARY CONDITION OF DAISIES. 83 

present conditions pasteurization in many cases maj' be, and no doulot is, abso- 
lutely essential. Where the milk supply approaches more nearly the ideal of 
a pure and wholesome food, pasteurization is not needed, nor is it even de- 
sirable. 

Your next question is: "Should there be a law to compel the tuberculin test 
for all dairy herds?" Yes; by all means. No tubercular animal should be 
permitted in a dairy herd. It would no doubt be impractical to peremptorily 
destroy all reactors to the test in such States as Illinois, New York, and a few 
others where tuberculosis is admittedly rampant in the large majority of dairy 
herds. But the products from such herds, even if admitted to the market 
following pasteurization, should be labeled and sold so the public would know 
just exactly what they were buying. 

In answer to your next question : There should be a law to regulate all 
shipment of butter fat to creameries ; creameries should be inspected and their 
business regulated in such a way as to insure first of all safety to the public. 

I do not believe, in answer to your next question, that it is safe to permit the 
shipping of soured cream for churning. Tainted milk or cream that must be 
neutralized or blown with air before it can be manufactured into salable milk 
products would not be permitted to the market in competition with products 
fj'om clean and wholesome raw material without being graded and labeled as 
to its .source and its purity. 

I see little or no objection to the use of artificial coloring in making butter; 
I think, as a matter of fact, that very little butter is sold nowadays that has not 
more or less coloring matter in it. To secure uniform color of butter, regardless 
of season, coloring seems to be almost indispensable. 

In conclusion will say the dairy industry has nothing to fear from a con- 
gressional investigation. Each and every Member of Congress realizes keenly 
the far-reacliing effect of any ruling they might make that would be unfair to 
any branch of our agricultural industries. Clean dairies producing wholesome 
and pure milk, as well as creameries handling that kind of raw material, will 
welcome such an investigation. Public welfare demands that all others be in- 
vestigated, even if they protest. 

Trusting this fully answers your Inquiry, I am. 
Yours, very truly, 

Peter F. Bahnsen. 
State Veterinarian. 



Exhibit No. 48. 

Salt L.\ke City, March 30, 1916. 
Mr. J. Chas. Linthicum, 

House of Representatives, Washington, D. C. 

Dear Sir: I am in receipt of your communication of March 2.3, and in reply 
will say that I have carefully read the resolution which you have proposed, 
known as House resolution 137. While your estimates and figures are much 
higher than I anticipated in regard to insanitary creameries; unclean and de- 
composed cream, and condition of butter manufactured; also with reference to 
dairy cattle affected with tuberculosis, still I am in sympathy with any law 
which will better conditions generally. 

I feel that a national law which would protect the consuming public through 
proper inspection of dairy products, seems to be a necessity. I am in sym- 
pathy with a law to enforce pasteurization of all milk intended for consumption 
as such, or for manufacture into milk products. Also, the same would apply 
to the compulsion of tuberculin tests for all dairy herds. I think that a law 
that would regulate the shipment of butter fat to creameries, inspection and 
regualtion of creameries, particularly those doing interstate business, is also 
a necessity. 

I see no necessity for the words " artificially colored " in connection with 
butter, if the milk products and the manufacture of butter are controlled by 
laws suggested above. I am not in sympathy with the practice which seems 
to be current of incorporating additional water in the churning of cream for 
the purpose of increasing an excessive overrun. 
Respectfully, 

Heber C. Smith, Commissioner. 



84 SANITARY CONDITION OF DAIRIES. 

' Exhibit No. 49. 

Health Department, 
Richmond, Va., February 23, 1916. 
Hon. J. Chas. Linthicum, 

House of Representatives, Washington, D. C. 

Dear Sir : I am in receipt of your circular addressed " To organizations in- 
terested in our food supply," and of the resolution (H. Res. 137) which ac- 
companied it. 

There is no question whatsoever but what more rigid supervision of all dairy 
farms is highly important. So far as Richmond itself ffe concerned, we have 
very complete and satisfactory control over our milk and cream supply. 

Nothing short of a national supervision can give any community a proper 
butter supply. I personally refrained from attempting any supervision of but- 
ter, since to do so would only bring about a hardship on our local producers 
without remedying the situation, as a large part of our butter supply comes 
from distant points in the State and from other States, and this we can not 
possibly control by supervision of our own. 

I believe that supervision over the sanitary production of butter and cheese 
should be under Federal authority, always with cooperation of the State and 
municipal authorities. 

As to milk and cream supply, this should, in my opinion, be under municipal 
supervision in all instances where the supply is drawn from near-by sources. 
This, of course, means cities of small or medium population. Our great cities 
have of necessity to get their milk and cream supply from great distances, 
going usually into several States. Here is a very important field which should 
be covered by Federal supervision of preferably Federal cooperation. There 
should, in my opinion, be an act controlling in some way the interstate ship- 
ment of milk and cream. 
Very truly, yours, 

E. C. Levy, 
Chief Health Officer. 



Exhibit No. 50. 

Department of Food and Drugs, 

Nashville, Tenn., March 29, 1916. 
Hon. J, Charles Linthicum, 

House of Representatives, Foreign Affairs Committee, 

Washington, D. C. 
Dear Sir: Beg to acknowledge receipt of yours of March 24 relative to House 
resolution 137, together with copy of same. 

Have read this resolution very carefully and unhesitatingly say that I believe 
the statements which are made in same in regard to the conditions as they now 
exist are conservative. Wish to impress upon you the fact that I am heartily 
in favor of this resolution and will do all in my power to assist you to see that 
same becomes a law. There is indeed great need of legislation of this kind, and 
1 wish to congratulate you upon fostering and promoting a cause of this nature 
that is of vital importance to every citizen of the United States. As to furnish- 
ing you with data in regard to this specific matter from this department, am 
ashamed to admit that we have no statistics covering the matter, for the very 
good reason that our department has been handicapped since it was organized 
by a lack of appropriation. 

Am pleased to answer your specific questions, as follows : 

1. It is my opinion that there should be a law to enforce pasteurization of all 
milk intended for consumption as such or for manufacture into milk products. 

2. There should be a law to compel tuberculin tests for all dairy herds. 

3. There should be a drastic law regulating the shipment of butter fat to 
creameries, inspection or regulation of creameries, particularly those doing inter- 
state business, and regulations for the character of butter fat and other ingre- 
dients going into the manufacture of butter. 

4. I certainly would not permit the purchase and handling of what is now 
generally known as No. 2 cream — that is, cream on which it is necessary to 
use neutralizer or blow with air before being manufactured. 



SANITARY CONDITION OF DAIRIES. 85 

5. It is iny opinion tliat a law sliould be enacted compelling the use of the 
words "Artificially colored " on the labels of butter so made, and I certainly do 
not think it is fair competition or just to the purchaser to permit the dairyman 
to get an increased price for his product when he is concealing the fact that his 
pi'oduct is artificially colored. 

6. There should certainly be a drastic regulation which would not permit the 
creameryman to incorporate additional water in his churnings and thereby 
increase his overrun and decrease the volume of butter fat in the manufactured 
product. 

In conclusion, wish to say that I am enthusiastic over this matter, and when 
you have drawn your bill along the lines as suggested in the resolution I would so 
much appreciate a copy of same. I wish this for the purpose of promulgating 
end establishing legislation along this line in the State of Tennessee. 

If it is your wish I will, immediately upon your advice, take this matter up 
with the Representatives in Congress and Senate from this State and solocit 
their support. 

If I can be of any further assistance to you, I am youi'S to conuuand. 
Sincerely, yours, 

Harry L. E.skew, Commissioner. 



Ex HI HIT No. 51. 

Department of Biology. Lafayette College, 

Kaston, Pa., April S, 1916. 
Mr. .1. Chas. Linthicum. 

House of Representatives, 

Fourth Maryland Distriet. 

My Dear Mr. Linthicum: I wish to thank you for your very kind letter of 
April 5 relative to my address on Easton's milk supply before the New Century 
Club. The object of this address was to impress upon the city authorities tiie 
importance of milk legislation providing for the establishment of a reasonable 
limit for the bacterial content of all milk sold witliin the city limits. I liave 
been very much interested in tlie subject for a number of years, and realizing 
the fact that a large proportion of the deaths of infants under 2 years of age 
was due to causes that could have been prevented, I decided to inform tlie 
community of the conditions as I found them to exist. 

That which applies to the milk supply is equally applicalde to milk products, 
STuh as butter, cheese, ice cream, etc. We are at the present time making 
bacteriological analy.ses of ice cream, and we find that it is upholding the 
reputation of the milk. The city of P^aston is only (»ne of the thousands of 
cities throughout the cf>untry in which the same or peiiiaps worse conditions 
exist. I was very much pleased to receive the copy of the Congressional Record 
of April 1, 1916, containing your very admirable address relating to dairies 
and dairy products. Your proposed resolution embodied in your addi-ess is 
one that should have the approval of every member concerned. 

It is a deplorable fact that it is necessary to practically force upon tlie people 
those things which are of vital importance to them as individuals. 

I have perused your address very carefully and I heartily agree with every 
statement contained therein. They are all facts and they have not in the least 
been exaggerated. 

At the present time a comparatively few cities have providefl Igislation for 
the control of these products, and I believe that the only way in which all the 
cities and towns can acquire such supervision is through the State or National 
Government, or both, as suggested in your resolution. 

I sincerely hope that your efforts will meet with success, for the adoption 
of your resolution means that you have performed a national service. 

I am inclosing a clipping of my address which, if you care to, you may use 
in any way you may see fit. I would draw your attention to the last para- 
graph, which I think is quite pertinent. 
Very respectfully, yours, 

Wm. F. Foster. 



86 SANITAEY CONDITION OF DAIRIES. 

Exhibit No. 52. 

KANSA.S State Agbicitltural College, 
Division of General Science, Department of Chemistry, 

Manhattan, Kans., April 6, 1916. 

Mr. J. Charles Linthicum, 

House of Representatives, Washington, D. C. 

My Dear Sir: Your communication of the 24th ultimo was duly received, and 
I have read the resolution to which it refers. 

I am in complete .sympathy with the aims of the resolution. My duties do 
not include inspection, and on some of the points included in your letter I can 
form no opinion from personal experience. I believe pressure should be placed 
and increased all along the line in the direction of improvement in the sanitary 
conditions under which dairy cattle are kept, especially those which are 
housed in closed barns or stables. I doubt if we have much well authenticated 
information concerning the deterioration of health and the spread of disease 
by reason of infected milk and milk products. A well-planned investigation 
looking toward the ascertaining of the actual facts in respect to this problem 
would be highly serviceable. I think that much of our opinion and statement 
Is based upon supposition rather than actual knowledge. At present I do not 
feel that we are in position to decide whether pasteurization of milk should be 
enforced. I believe that dairy herds should be tuberculin tested. 
Very truly, yours, 

J. T. WiLLARD. 



Exhibit No. 53. 

North Dakota Agrtcultitral Experiment Station, 

Agrietiltural College, N. Dak., March 29, 1916. 

Hon. J. C. Linthicum, 

House of Representatives, Washington, D. C. 

Dear Sir: I beg to acknowledge your favor of March 25, asking with regard 
to the needs of laws for regulating the handling of milk and milk products in 
this country. 

I believe, as is indicated by the resolution, that a careful study is needed, 
first, with regard to the conditions of production and handling of milk products 
for interstate-commerce purposes. I am not favorable to saying that all milk 
should be pasteurized. If I lived in New York City I would puri-hase nothing 
but pasteurized milk, but in the smaller communities where milk can be had 
from a well-conducted, sanitary dairy, I should prefer by all means certified 
milk, and I believe that the production and sale of certified milk should be en- 
couraged ; but all milk, the history of which is not known, may well be pas- 
teurized. 

All animals and herds that are to furnish milk for interstate commerce, or, 
for that matter, for use in the State, should c(»me from tuberculin-tested 
animals. 

There is needed a law regulating the shipment of butter fat or of cream to 
creameries, and the method of handling the same and labeling the same before 
it is sold. Process butter should be labeled so that the public know what 
they are getting. Butter, ice cream, and other products made from cream that 
is not fresh, sho\ild be so labeled that the public are informed as to the chat-- 
acter of the product which they purchase. If neutralizers are used then the 
public are entitled to the information and the information should be carried 
to the consumer also. 

I would not prohibit or restrict the sale of No. 2 cream, but I would insist 
that such cream and the products made therefrom be so labeled that the public 
bhall be informed of the character of the product. 

I see nothing to be gained by the use of the term " artificially colored " for 
butter so made, but I would prohibit the use of all color in butter as in any 
othei- food product where an inferior product is made to appear like the supe- 
rior product ; in other words, whereby the most inferior, poorly fed and cared 
for dairy can produce a product that is highly colored, often with injurious 
coal-tar dye, and make it appear of superior quality so far as color is concerned. 
I would encourage the dairyman who is willing to produce butter of quality, 



SANITARY CONDITION OF DAIRIES. 87 

to feed the color into the hutter, rather than to depend upon the addition of 
artificial color. 

I think the present standard of allowing IG per cent of water in butter is 
indefensible. Formerly butter contained from 10 per cent to 12 per cent, and 
.13 per cent is as high, in my judgment, as butter should go in moisture, and yet 
there are those who to-day employ chemists in order that they may keep lust 
within the limit of 16 per cent, selling water at butter prices. There are those 
who have worked as nmch as 23 per cent to 25 per cent of water into their 
butler, and such l)utter has gone into interstate commerce — tiie purpose being 
of course to sell water at butter prices. 

Any butter that contains above 13 per cent of water should be labeled to 
show the per cent of moisture present. 
Yours, very truly, 

B. F. Ladd, Commissioner. 



Exhibit No. 54. 

Food and Drug Department, State of Texas, 

Austin, March 28, 1616. 
Hon. J. Chas. Linthicum, 

Washington, D. C. 
Dear Sir : Replying to your letter of March 23 I wish to advise that it is my 
opinion that, as a safeguard, all milk should be pasteurized ; also that we should 
have a Federal law prohibiting the shipment of dairy cows interstate that are 
affected with tuberculosis, as we have had quite a large number of daix'y cattle 
dumped on us in Texas from other States. 

I am also opposed to so-called neutralizers in cream, for if cream is properly 
handled it would not be necessary to use a neutralizer. 

There is a Federal law limiting the amount of moisture in butter. I am 
also of the opinion that if the present food and drug law was strictly enforced 
it would compel all butter manufacturers that were using artificial coloring to 
so state the same on the package. 

We certainly need more stringent sanitary laws regulating creameries and 
other places where food products are manufactured. 

If I can be of further assistance to you in any way do not hesitate to call 
upon me. 

Yours, very truly, 

R. H. Hoffman, 
Food and Drufi Commissioner. 



Exhibit No. 55. 

State Board of Health, 
Concord, N. H., March 29, 1916. 
Hon. J. Chas. Linthicum, 

House of Representatives, Washington, D. C. 
My Dear Sib : I am in receipt of your communication of March 24, together 
with copy of House resolution 137. 

In reply, I have to say that I am fully in accord with the objects to be at- 
tained under the resolution. 

Thanking you for your courtesy in transmitting the copy to me, I am, 
Very truly, yours, 

Irving A. Watson, Secretary. 



Exhibit No. 56. 

Department of Health of the State of New Jersey, 

Trenton, March 30, 1916. 
Hon. J. Chas. Linthicum, 

House of Representatives, Washington, D. C. 
Dear Sir: Your letter of INIarch 24 relating to House resolution introduced by 
you on February 11, 1916, has been received. I am in entire sympathy with the 
purport of the resolution and believe that a thorough and careful investigation 



88 SANITAKY CONDITION OF DAIRIES. 

of the production of milk and millj products in tliis country will result in noth- 
ing but good. On the one hand it will point out the defects which now exist in 
the methods of producing and handling of milk and milk products, and on the 
other hand it will do much to allay the public distrust in these products, which 
is being assiduously fostered by certain representatives of " yellow journals." 

I believe that, from a public health standpoint, legislation requiring the pas- 
teurization of all milk intended for human consumption, except milk from such 
cows as are regularly tuberculin tested and kept luider frequent veterinary 
inspection, would be wise. 

I am not prepared to answer your question with respect to the manufacture 
of butter, as I have no real familiarity with this process. Butter is made in 
such small quantities in this State that none of the objectionable conditions 
alleged to exist in the Middle West are to be found here. I believe that when 
butter Is colored artificially it should be labeled, just as any other food which is 
artificially colored should be labeled. I do not believe it is proper to permit a 
creamery' man to incorporate additional water in his butter, which is then sold 
at the price of butter. The reason for this incorporation of water is, so far as 
I am aware, purely a commercial one, having for its object the increase in the 
weight of the final product. 
Very truly, yours, 

R. B. Fitz-Ranuolph, 

Assistant Director. 



Exhibit No. 57. 

State of Maryland, Department of Health, 

fialtimorc, April 7. 19J6. 
Mr. J. Charles Linthioum, 

House of Represcntatwcs, Washington, 1). C. 

Dear Sir: In answer to your letter of I\I;irch 2.i. inclosing House resolu- 
tion No. 137, Sixty-fourth Congress, first session, dated Feburary 11, 1916, I 
would respectfully submit the following statement : 

My experience in regard to milk has been pr;ictically limited to the bacterio- 
logical examination of this material and its jiroducts; but I have become 
somewhat familiar with the conditions in otlier States Ity reading reports 
and scientific articles. Owing to these observations, I am firmly convinced 
that the milk supply of this country could be grt-atly improved. An investiga- 
tion of this subject by a committee from the H<mse of Representatives would 
certainly be of service in collecting and systematizing the scattered data con- 
cerningthe hygi<Miic quality of the milk supply of the country, and, upon con- 
ferring with experts such as State and city liealth conniiissioners. ))ure-food 
commissioners, bacleriologists, chemists, and general i)ractitioners of medicine, 
they could reconnnend laws which would grejitly reduce the mortality and 
the morbidity from milk-born diseases if effectuiilly c-arried out. I. there- 
fore, believe that there is need of such an investigiition as (hat i)ro))osed by you. 

I take it that any sucli law would only control milk an<l milk products 
which are used in interstate conunerce ; but a wise and forcible Federal law 
would probably be adopted, with some modifications, by many of the States 
if this law improved upon their local enactments. There are many laws now 
on the statute books of the various cities concerning this subject and these 
have been collected into two volumes published by the United States Tublic- 
Health Service, of which you are, of course, well aware. If these scattered 
enactments could be boiled down into a standard set of laws it would be of 
the greatest benefit to the entire country. 

In answer to your question concerning the enforced pasteurization of milk, 
I believe that siich a law is most desirable if it can be secm-ed, as I think that 
pasteurization is the only complete method of destroying disea.se-producing 
germs which may get into milk. Just as we have gone through many stages 
ending in the complete filtration of water supplies so, I believe, we will go 
through many stages in milk control until we at last come to the complete 
destruction of disease-producing germs by proper pasteurization and bottling 
methods. It has been very clearly proven now that properly pasteurized milk 
is a healthful food and produces no ill effects. 

The question of the control of bovine tuberculosis is a gigantic one. The 
investigations of the Department of Agriculture, many State boards of agricul- 



SANITAEY CONDITION OP DAIBIES. 



89 



ture, and live-stock commissions show that a large percentage of the cattle In 
this country is infected with tuberculosis. I believe that wherever possible 
bovine tuberculosis should be eradicated from herds ; but, although I still have 
an open mind on the subject, it would seem that properly pasteurized milk 
prevents the danger from bovine tuberculosis being transmitted to human 
beings. 

I do not feel qualified to answer your questions concerning the regulation 
of the shipment of butter fat, the use of neutralizers, and artificially colored 
butter, since I have had little experience in such matters. 

In conclusion, I believe that the problem which you have attacked is of 
vast importance to the citizens of this country and that it must be viewed 
from many angles. 

Cordially wishing you success in your undertaking, 
Yours, respectfully, 

Wm. Royal Stokes, 
Chief Bureau of Bacteriology. 



ISXHIBIT No, 58. 

Office of Boakd of Health, 

Cincinnati, March 9, 1916. 
Hon. J. Charles Linthicum, 

Member of Congress, Washington, D. C. 

Dear Sir : You have probably received a letter notifying you of the favorable 
action of the board of health of Cincinnati toward your bill for a Federal 
Investigation of the conditions under which the milk and dairy industry of 
this country is conducted. 

Your bill, if passed, will be one of the greatest steps ever taken to conserve 
the public health of the Nation. 

Here in Cincinnati (while we realize that much remains to be done before 
an ideal condition is secured) we have accomplished a considerable portion 
of your program and feel that our results would 'have decided influence in 
assisting your committee to formulate its conclusions. 

All of our market milk is pasteurized. All of our cream used in the manu- 
facture of butter and ice cream is pasteurized. We have practically eliminated 
milk as a carrier of typhoid fever, dyptheria, scarlet fever, septic sore throat, 
Infantile diarrhea, and tubei'culosis. All of our milk is delivered to the retail 
trade in single sealed packages. About 95 per cent of our dairy cattle are 
tuberculin tested. 

The influence on mortality from diarrhea and enteritis in children under 2 
years of age brought about by efficient milk inspection may be seen in the 
following table: 





Deaths in 




Deaths in 




children 




children 




under 




under 


Year. 


2 years, 


Year. 


2 years, 




diarrhea 




diarrhea 




and 




and 




enteritis. 




enteritis. 


1910 


378 


1913 


245 


1911 (beginning of efficient milk inspec- 


1914 


230 


tion) 


272 


1915 


175 


1912 


272 











In the meantime, our population has increased from 364,463 to 406,706. 
It is my belief, based on our vital statistics, that efllcient milk inspection 
also has a decided influence in lowering the general death rate. 
Very sincerely, yours, 

J. H. Landis, Health Officer. 



90 SANITABY CONDITION OF DAIBIES. 

Exhibit No. 59. 

State of Rhode Island, 
Board of Food and Dairy Commissioners. 
Hon. J. Charles Linthicum. 

Dear Sir : In answer to yours of March 23, we believe that clean, whole milk 
is the desired end ; then, if needed, pasteurization. 

Should there be a law to compel tuberculin test? Yes. 

Should there be a sanitary law to regulate the shipment of butter fat to 
creameries? Yes. 

Inspection and regulation of creameries? Yes; and if this is done you would 
do away with two following questions — " neutralizers " and " No. 2 cream." 

Would you compel the use of " artificially colored " on the labels of butter? 
Most emphatically yes; if other food products have to be so labeled, why not 
butter, which is colored for no purpose but to make it appear better than it 
really is. 

Would you permit the creamery man to incorporate additional water in his 
churnings? Most decidedly no. We have demonstrated that butter can be 
made with water content as low as 7 per cent. We think that 16 per cent is 
too high and is one of the reasons of bad butter. 

I trust that these answers will be of benefit to you. 

We have but recently taken up milk, as in Rhode Island until this year milk 
and cream have not been an article of food under food and drug laws. 
Respectfully, yours, 

Frank A. Jackson. 

Exhibit No. 60. 

OnbiCE of Board of Health, 

Cincinnati, March S, 1916. 
Hon. J. Chas. Linthicum, 

Member of Congress, WasJiington, D. C. 
Dear Sir: At the meeting of the Cincinnati Board of Health, held this day, 
n resolution was unanimously adopted indorsing H. Res. 137, introduced by 
you, calling for a Federal investigation of the sanitary conditions surrounding 
ihe milk industry and its products, as carried on in the United States. 
Respectfully, yours, 

J. T. O'Neil, 
Clerk Board of Health. 



Exhibit No. 61. 

Office of Board of Health, 

Cincinnati, March 16, 1016. 
Hon. J. Chas. Linthicum, 

Member of Congress, Washington, D. G. 
Dear Sir : At the meeting of the board of helath held March 8, 1916, a reso- 
lution was adopted by unanimous vote indorsing your House resolution 
137 for the Federal investigation of the sanitary conditions surrounding the 
milk industry and its products as carried on in the United States. 

Also, that the records of this department be offered and are open for the 
furtherance of said investigation, and any service that will assist in the inspec- 
tion or investigation be extended. 

Also, that our Congressman and Senators be respectfully requested to take 
an active interest in determining the true status of the creamery and dairy 
business. 

J. T. O'Neil, Clerk, Board of Health. 



Exhibit No. 62. 

Board of Commissioners, 
Asbunj Park, N. J., March 16, 1916. 
Hon. J. Charles Linthicum, 

House of Representatives, Washington, D. C. 
Dear Sir : I am inclosing herewith a copy of resolution adopted by the 
board of commissioners of the city of Asbury Park, urging the adoption of 



SANITARY CONDITION OF DAIRIES. 91 

the resolution introduced by you, calling for an investigation of the dairies and 
dairy prducts of this country. 

The conunissioners were very glad to adopt this resolution as they believe 
the existing conditions of the dairies are a menace to the public health. 
We sincerely hope that your resolution will be acted upon favorably. 
Yours, very truly, 

H. B. White, City Clerk. 

Be it resolved. That the board of commissioners of the city of Asbury Park, 
N. J., indorse House resolution 137, as introduced by Hon. J. Charles Linthicum, 
urging the appointment of a congressional committee to investigate the con- 
ditions prevailing in dairies and dairy products of the country and looking 
toward the improvement of the sanitary conditions of said dairies ; and 

Be it further resolved, That copies of this resolution be forwarded to our 
Representatives and that they be urged to give the matter their serious 
consideration. 



Exhibit No. 63. 

Women's Civic League, 
Baltimore, Md., April IS, 1916. 
Hon. J. Charles Linthicum, 

House of Representatives, Washington, D. C. 

Dear Mr. Linthicum : In reply to your letter of April 13 I may explain that 
the milk committee of the Women's Civic League began active work four years 
ago. By reason of additional men and equipment in the city health department, 
which was secured through the efforts of the milk committee, the milk supply 
in Baltimore has improved. In Maryland, however, there is no adequate State 
work. The committee has advocated the establishment of a State dairy bureau, 
and a bill was presented to the last legislature to constitute the milk commit- 
tee of the Women's Civic League a State bureau of dairy information, to report 
to the next legislature. It was hoped that this would lead to the establishment 
of a permanent milk biireau. 

In his survey on public-health administration in Maryland Dr. Carroll Fox, 
of the United States Public Health Service, says : 

" Because of the great part it plays in infant mortality, because it is the most 
important food, because of the ease with which it is contaminated and its im- 
portance in the transmission of certain common and dangerous communicable 
diseases, milk, of all single items, is probably the most important to the health 
officer." 

In some communities the number and virulence of milk-borne diseases is 
appalling. The number of preventable deaths among infants due to dirty or 
infected milk is said by physicians to be very large. 

Dr. Herman M. Biggs, commissioner of the newly organized State Department 
of Health, New York, states that 99 out of 100 cases of measles, whooping 
cough, diphtheria, typhoid fever, and scarlet fever " are due to one of two 
causes — the use of an infected milk supply or personal contact with a previous 
case." 

Municipalities commony attempt to control the milk supply by inspection of 
dairy farms and bacteriological and chemical examination of the milk. The 
milk committee of the Women's Civic League has made surveys in seven Mary- 
land towns besides Baltimore City, and limited business surveys in two counties. 
It was our expert who cooperated with the State board of health in the Dor- 
chester County survey in 1914. But municipalities can not force producers to 
comply with their requirements, nor have they the facilities to help put the 
milk business on a paying basis. They can exclude milk, but milk rejected in 
one city can then be sent to some other city or village where the requirements 
are less strict. 

There has been some confusion between health and agricultural functions 
in many of the States. So far as we know, there is no State where the people 
are assured an uniformly safe milk supply in the different communities. Just 
as dirty milk is forced out of one city into another, so it is forced out of one 
State into another. 

The milk committee of the Woman's Civic League has visited the various 
bureaus in Washington repeatedly to secure business information which would 
help Maryland farmers. It has not been successful in its efforts, not bepciuse of 



92 SANITARY CONDITION OF DAIRIES. 

the failure of the Government officials to cooperate with it, biit because none 
of the departments covers the necessary ground. It is true that much of the 
information now in the hands of the Department of Agriculture would be 
helpful if it were available to the proposed commission, but more information 
is needed. 

If you wish to know of what authority speaks the milk committee of the 
Woman's Civic League, we should be glad if you would speak or talk to Dr. 
William H. Welch, Dr. W. J. Spillman, head of the Bureau of Farm Manage- 
ment of the Department of Agriculture ; President Goodnow, of the Johns Hop- 
kins University ; ex-Gov. Goldsborough ; Dr. Carl Alsberg, Chief of the Bureau 
of Chemistry ; and Dr. Charles E. North, of New York. 

The Illinois Bankers' Association has made a study of business conditions on 
dairy farms which covers the grounds which should be covered in Maryland. 

There is certainly a great need for uniformity in milk and dairy-product re- 
quirements all over the United States. Federal regulation should in no way 
curtail State and city control, but should supplement the work of the smaller 
units in securing to the people all over the country a uniformly safe milk 
supply. 

Very sincerely, yours, 

Haslean James, Executive Secretary. 



(iaylord Bros. 

Makers 

Syracuse, N. Y, 

PAT. JAN. 21,1908 



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